Corncob Papillote with Spice Butter
Corncob Papillote with Spice Butter
Ingredients
- 3 tbsp butter, softened
- 2 tsp (10 ml) Dijon mustard
- 1 tsp curry powder
- ½ tsp ground cumin
- 4 ears corn, husks removed
- 1/3 cup (75 ml) labneh or plain Greek yogurt
- ¼ cup (60 ml) zhoug
- 3 tbsp roasted sliced almonds
- Cilantro leaves, torn, to taste
- Lime wedges, for serving
Instructions
- Preheat the grill, setting the burners to high.
- In a bowl, combine the butter, mustard and spices. Season with salt and pepper. Using a pastry brush, cover the corn with the spiced butter. Place the corn on a double layer of foil. Tightly seal the foil to form a packet (papillote).
- Place the foil packet on the barbecue and close the lid. Cook for 20 minutes, turning the packet over halfway through.
- Garnish the corn with the labneh, zhoug, almonds and cilantro. Drizzle with lime juice.
Corncob Papillote with Spice Butter