Name: Corncob Papillote with Spice Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

Preparation

- 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

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RICARDO Silicone and Beechwood Brush