Posted on 02 August 2010 by

Grilled Corn with Roasted Tomato-Tarragon Butter

tomato-butterBy David Harbilas

Corn and tomatoes go together like sunshine and joy.

Here the tomatoes add a sweetness to the plain, old butter spread.

Tarragon is also a natural partner to corn, and if you don’t like tarragon parsley is another good choice.

Yields about 1 cup butter

  • 4 large ears of corn
  • About 1 cup of milk
  • 1 stick of butter
  • 4 roma tomatoes, cut in half lengthwise
  • 1 large garlic clove
  • 2 additional sticks of butter
  • olive oil
  • sugar to taste
  • salt and pepper to taste
  • 3 tablespoons of chopped tarragon

In a large pot, bring the milk and 4 cups of water to a simmer. Add the stick of butter and the ears of corn and cook for 15 minutes, or until the corn is tender. Remove and keep slightly warm. Meanwhile, place the tomatoes with the garlic clove cut side up on a roasting pan, sprinkle with a little sugar, salt and pepper and drizzle with olive oil. Roast at 350 degrees for 40 minutes to an hour, or until the edges are slightly charred.

Remove and cool to room temperature, at least 2 hours. Puree the tomatoes and garlic with the two additional sticks of butter and the chopped tarragon in a food processor until the mix is soft and well incorporated. To grill the corn, prepare a grill over medium-high heat and brush the corn with a little melted butter or olive oil. Grill the corn about 1-2 minutes to char slightly and turn, to cook evenly.

Remove from the grill and while hot brush with the tomato butter.

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