PastureLand - Organic Grass-Fed Dairy Butter and Cheese by Mail Order

Everybody loves sweet corn, especially in August. The legendary stuff here comes from Gardens of Eagan, but we’ll take any sweet corn that is fresh and local. Sometimes you want it plain, just off the grill; sometimes you want it Mexico City style, with chili, lime and Cotija cheese. Sometimes you want the straight shot – steamed or boiled, with salt and PastureLand butter.

PastureLand chef Bret Bannon has sweet corn recipes to make your mouth water. See below for recipes, and tips on cooking. Get the grill going!

Chipotle Pepper & Sun Dried Tomato Compound Butter
5 sun dried tomatoes, oil packed, finely chopped
2 chipotles en adobo, finely chopped
8 ounces unsalted Pastureland butter, room temperature
1 tablespoon minced cilantro
1 teaspoon lime zest
1/2 teaspoon fleur de sel or kosher salt
6 ounces Cotija cheese (Mexican hard cow’s milk cheese)
Freshly ground black pepper

Using the paddle attachment, mix the first six ingredients in the bowl of a stand mixer. Use immediately or form into a log, wrap in parchment paper, then plastic wrap and refrigerate.

Cut desired amount of cooked corn into halves, thirds or fourths. Toss butter as desired to coat the corn, sprinkle with Cotija and a few grindings of pepper. Serve while still hot.

Mixed Herbed Compound Butter
5 garlic cloves, smashed
8 ounces plus 3 tablespoons Pastureland butter, room temperature, divided
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh tarragon
2 tablespoons finely chopped fresh thyme
2 teaspoons lemon zest
1/2 teaspoon fleur de sel or kosher salt
Freshly ground black pepper
Freshly grated parmesan cheese

Heat 3 tablespoons butter in a small saucepan. Cook garlic cloves in butter on low heat, about 5 minutes. Allow garlic to cool in butter then remove, mince and set aside. Reserve garlic butter for another use or let cool completely and add to mixture below.

Place remaining butter, garlic, herbs, zest and salt in the bowl of a stand mixer. If desired, add butter from which the garlic was cooked. Using the paddle attachment, mix until all of the ingredients are combined.

Use immediately or form into a log, wrap in parchment paper, then plastic wrap and refrigerate.

Cut desired amount of cooked corn into fourths. Toss butter as desired to coat the corn, sprinkle with parmesan cheese and a few grindings of pepper. Serve while still hot.

Basil Compound Butter
8 ounces unsalted Pastureland butter, room temperature
3/4 cup loosely packed basil, finely chopped
1/4 cup lemon basil, finely chopped
1 teaspoon lemon zest
1/2 teaspoon fleur de sel or kosher salt

Using the paddle attachment, mix the ingredients in the bowl of a stand mixer. Use immediately or form into a log, wrap in parchment paper, then plastic wrap and refrigerate.

Cut desired amount of cooked corn into fourths. Toss butter as desired to coat the corn, sprinkle with parmesan cheese and a few grindings of pepper. Serve as soon as possible.

Herb and Goat Cheese Compound Butter
8 ounces unsalted Pastureland butter, room temperature
1 ounce soft goat cheese (e.g. Chèvre)
1 ounce fresh cheese
2 tablespoons freshly chopped herbs (combination of tarragon, rosemary, thyme)
1 teaspoon minced shallot or onion

Using the paddle attachment, mix the ingredients in the bowl of a stand mixer. Use immediately or form into a log, wrap in parchment paper, then plastic wrap and refrigerate.

Cut desired amount of cooked corn into fourths. Toss butter as desired to coat the corn and a few grindings of pepper. Serve while still hot.

Sweet corn grown today is much different than the corn grown 20 years ago. Whereas then it most likely required boiling for some 20 minutes before becoming tender, the corn varieties today such as Silver Queen, Butter & Sugar or Honey & Cream need only be boiled or cooked on the grill just until they are piping hot.

Here are some guidelines for cooking fresh corn on the cob on the grill:

• If the ears have many layers of husk on them, peel off only the outer husks, leaving a few inner layers intact.

• Soak the whole cobs in a pot of cold water for about 15 minutes. The extra moisture will steam the corn inside the husks.

• While the corn is soaking, prepare a gas or charcoal grill leaving a portion reserved for indirect heat cooking.

• After soaking, remove the corn from the water, shaking off any excess water.

• Pull the husks back enough to remove the silks, which are discarded.

• Reposition the husks back over the kernels and tie each ear with a piece of loose husk or a piece of twine.

• Place the prepared ears of corn on a medium heat grill. With tongs, rotate the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn on the indirect heat of the grill and close the cover.

• Allow the corn to continue cooking slowly for another 5-10 minutes. Don’t overcook as the corn or it will become mushy

• With a pair of tongs, remove the corn from the grill.

• Grasping one end with an oven mitt or dish towel, peel down the husks and quickly tie them off with a piece of husk, creating a handle.

• Serve with compound butter and enjoy!

Check Bret’s Table for more recipes.