Grilled Sweet Corn with Orange Harissa Butter
Makes ½ cup
Ingredients:
4 ounces sweet cream butter, softened
1 tablespoon harissa paste*
1 teaspoon frozen orange juice concentrate
1 teaspoon orange zest (optional)
Directions:
To make compound butter: Place butter, harissa, orange concentrate, and orange zest (if using) into a medium bowl. Beat it together with a wooden spoon until well mixed. Refrigerate if not using immediately. Butter can also be frozen for up to 6 months.
To grill corn: Remove the husks from the corn, pulling off every single trace of the silky threads that, if left in place, will inevitably get stuck in your teeth.
Place the corn on the grill 15-20 minutes before everything else is ready. Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Give the ears a quarter-turn and close the grill back up. Keep browning and turning until the corn is evenly browned. Serve hot with plenty of harissa butter on the side.
*Prepared harissa paste can be found in many ethnic grocers or specialty stores. Alternatively, purchase dried harissa spice from your local spice purveyor. Grind the spice finely and mix with warm water until a paste forms. Allow the paste to sit for 15-20 minutes, adding a bit more water if it becomes too thick. Garlic, salt, and olive oil can also be added to taste. Harissa paste keeps well for 2-3 weeks in a covered container in the refrigerator.
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