Grilled corn with parsley butter and Nigella seeds
Grilled corn is easy and quick to prepare and together with this homemade parsley butter you will also lick your fingers...
Servings: 4 persons
Equipment
- grill pan
- cutter / blender
Ingredients
- 4 corn on the cob
- 150 gr butter unsalted, may be cream butter
- 20 gr parsley fresh flat-leaf parsley
- 2 tl Nigella seeds to taste
- 2 tbl spoon olive oil
- coarse salt and black pepper
Instructions
- If the cobs are still in their leaves, fold them back. I leave them on the corn because this presents nice. Rinse the flasks and remove the fine hairs.
- Put the oil in a grill pan, spread it with a brush and place the corn in it. Grill them for 30 minutes, turning them regularly. Note: I put them fresh in the pan so I'm not going to cook them first. In my opinion, they are much tastier if you bake them fresh and season them. When they are almost done, season with the coarse salt and black pepper.
- Make the parsley butter. Melt the butter a little in a pan. Put these together with the parsley, pepper and salt in a blender / cutter. Mix until you get a fine butter. Pour into a jar and let it cool in the fridge for at least 10 minutes.
- Serve the cobs warm, spread with the parsley butter and finish with Nigella seeds and possibly some coarse salt...
Notes
Nigella seeds are the pitch black, triangular, dried seeds of the Nigella Sativa plant. ... The seeds smell like nothing at first, but when you suck on them it tastes like oregano, but of course slightly different, spicier.
Leave the foliage on the cob, this gives a rustic "look" and is nice to put on the table...
