Ingredients
HERB BUTTER
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1/4 cup (60 g) unsalted butter, room temperature
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3 tablespoons (10 g) finely chopped parsley
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3 tablespoons (10 g) finely chopped chives
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1/2 teaspoon (3 g) kosher salt
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1/4 teaspoon (1 g) freshly ground black pepper
PESTO
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1/4 cup (60 ml) olive oil
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3 tablespoons (15 g) finely chopped basil
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2 tablespoons (30 g) finely grated parmesan
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1-2 tablespoons (8-16 g) finely chopped parsley
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1 small clove garlic, chopped
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1/4 teaspoon (1 g) kosher salt
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1/4 teaspoon (1 g) freshly ground black pepper
MEXICAN STREET CORN
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1/4 cup (60 g) mayonnaise
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1/4 cup (60 g) crumbled cotija or feta cheese
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2 tablespoons (8 g) chopped cilantro
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1 lime, cut into 6 wedges
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1 teaspoon (5 g) cayenne pepper
CORN
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6 to 12 ears corn, husked
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1 teaspoon (5 g) kosher salt
Directions
HERB BUTTER
- Stir together ingredients until well combined. Line a 6 oz/170 ml ramekin with plastic wrap and spoon mixture into ramekin, pressing firmly to fill.
- Cover and refrigerate until set, about two hours. Once chilled, remove from ramekin, remove plastic wrap and place on a small plate.
PESTO
- Blitz all ingredients together in a small food processor. Spoon into a small bowl.
MEXICAN STREET CORN
- Place all ingredients in small bowls.
CORN
- Bring a large pot of water to a boil. Add salt and corn and cook until corn is tender, about four minutes. Drain.
- Allow guests to garnish as desired.
