Originally Posted by Efrain Barragan on Monday, June 30, 2014
Recipe by Chef John McConnell
The 4th of July holiday always feels like the true start to summer and with that, summer eating! Ripe juicy tomatoes, herb-packed potato salads and fresh, sweet corn always fill our 4th of July picnic table. Here is a delicious way to prepare summer corn from Chef John McConnell using our hand blended Classic Hazelnut Dukkah. Chef John’s secret tip – always pick corn that is as freshly harvested as possible. Corn starts to convert its sugar to starch the minute it is harvested – so the fresher the corn, the sweeter the corn!.
• 4 ears of fresh corn
• 4oz butter, unsalted (room temperature)
• 2 TBSP Gary & Kit's Napa Valley Extra Virgin Olive Oil
• 1 clove of garlic
• 1 lemon
• 4oz (or larger) package of feta cheese
• Fresh mint
• Gary & Kit’s Napa Valley - Classic Hazelnut Dukkah
Clean and shuck ears of corn and set aside. Preheat your grill or light your fire to begin your 4th of July grilling extraganza. For compound butter, take a stick of butter (4oz) and cut into smaller pieces. Clean one clove of garlic and set aside. Zest the skin of one lemon that you thoroughly washed and dried. Add zest of lemon, garlic clove and butter to a food processor and a pinch of salt. Process until mixture is smooth and garlic is chopped (you may have to scrape sides down with a spatula several times to get desired consistency). While motor is still running, emulsify olive oil into butter mixture until it is incorporated. Scoop butter mixture into a bowl using a spatula and set aside in fridge. Crumble cheese into smaller pieces and set aside.
Grill corn lightly. Brush liberally with compound butter. While holding husk end of corn, sprinkle feta cheese over corn while spinning. Season liberally with Dukkah and top corn with hand-torn mint leaves. Enjoy with friends and family and serve alongside your favorite 4th of July fare!