Curry Butter Foil Roasted Corn on the Cob

by Chantay Campbell

Jamaica's motto is "Out of many one people", a phrase alluding to our mixed heritage. Like our motto my cooking is always pulling from different influences. This corn on the cob is no different. It's bursting with the flavors of curry, parsley, parmesan cheese, and allspice. Flavors that are worlds apart but come together perfectly for to make this the most delicious corn you will ever have!

You'll need

  • 6 fresh corn
  • 1 stick salted butter
  • 3 tablespoons coconut oil
  • 2 teaspoon curry powder
  • 1 Garlic clove
  • 1 shallot
  • 1 teaspoon salt
  • ¼ teaspoon ground allspice
  • 3 ounce Parmesan (plus extra to garnish)
  • 1 bunch Parsley (save some to garnish)

Here's how

  1. Preheat you grill to medium heat
  2. If the Corn was purchased with husks peel them completely and remove all the hairs/ silk
  3. Wash and pat dry the corn and set aside
  4. In a food processor blend the butter, coconut oil, curry, garlic, shallots, parsley, salt and Parmesan cheese, the mixture should become a creamy spreadable paste
  5. Take a length of foil slather the corn with the butter mixture and roll up the foil twisting at both ends
  6. Once you have wrapped all corns place on the grill for 25 minutes turning about every 6- 8 minutes to achieve even coloring.
  7. Once 25 minutes have passed remove from the heat snip off both ends of the foil and cut along the center lengthwise
  8. Garnish with some fresh grated Parmesan cheese, parsley and more of the curry butter

About the Author

Chantay Campbell

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