This classic corn on the cob is served with a twist—homemade Cajun butter.
|Low-Profile 2.0-litre Container
- 600 ml thickened cream
- 1 1/2 Tablespoons cajun spice
- 3 teaspoons grated lemon zest
- 1 garlic clove, peeled
- ½ teaspoon sea salt
- 4 ears of corn
- 5 g (¼ cup) fresh coriander leaves
- 1 lime, halved, charred
- Add all ingredients for the butter to the Vitamix container in the order listed and secure the lid. Select Variable 1, start the machine, and increase to its highest speed. In about 15 seconds, the butter will become whipped cream.
- Reduce the speed to Variable 8 and remove the lid plug. Using the tamper, push ingredients toward the blades.
- The butter and milk will start to separate and in about 2 minutes the buttermilk and butter will have separated as much as they can.
- Strain the butter through a fine mesh strainer and allow it to rest for 30 minutes, reserving the flavored buttermilk to marinate chicken or other ingredients. This makes 1½ cups (300g) of butter and about ⅓ cup (100ml) of buttermilk.
- Slather the corn with some of the butter, then double wrap each cob in foil. Cook on the barbecue for 35 to 40 minutes or until cooked through. Open the foil parcels carefully and pour out the excess butter for service. If you would like, place the corn back on the barbecue to create grill marks and have the smoky charred finish. Squeeze the lime over the corn and sprinkle with chopped coriander. Serve with the reserved butter.
- For any leftover butter, lay out two sheets of plastic wrap across a flat surface. Place the butter in a line across the wrap and tightly roll up into a sausage shape, tying a knot in each end to secure. Store in the fridge to set or freeze.