Grilled corn on the cob and turmeric butter

Grilled corn on the cob and turmeric butter

Yum corn! It reminds me of our visits to my grandparents, my uncles and aunts on the south shore of Montreal. In Gaspé, the only corn that was consumed came from the grocery store and was not always as fresh as that found in public markets in the city and never so good.

When visiting our family, one of my uncles always received us with some fresh corn. I remember the sweet taste, the juicy coarse grain two colors and the pleasure of sweet and savory with a ton of butter. It tasted the summer! It was perfect.

Now that I live in the city, I do not have to wait to visit to eat good corn. I always tell myself how lucky I am to enjoy this wonder as often as I want it.

The traditional way of cooking corn is to boil it, but have you ever tried to grill it? It is a little less long to cook and especially it brings out the flavors of corn. It is absolutely delicious and I must say that it is now our favorite way to taste the good corn of Quebec.

For most people, corn is eaten with butter and, in my opinion, it is always a wise choice. This time, I decided to add turmeric, for its color, but also for its flavor and nutritional value.

If you want to impress your guests, you can serve your corncobs with turmeric butter and you can grill them by keeping the leaves at the end to hold them.

NGRÉDIENTS
8 peeled corn
15 ml (1 tablespoon) olive oil
1/4 cup butter
5 ml (1 teaspoon) of turmeric
Salt and pepper

PREPARATION
Place the corncobs on an oiled barbecue grill or an oiled griddle.
Grill about 2 minutes on each side (8 minutes total).
Soften the butter (without melt) for about 5 to 10 seconds in the microwave. Add turmeric and mix well.
Once cooked corn brush with butter and serve.