Summer-time Grilled Corn and Dry Rub Marinated Steak

Perfect Summer-time Grilled Corn and Dry Rub Steak

Cook Time: 30 minutes
Total Time: 30 minutes
Yield: 6 ears grilled corn

Ingredients
6 ears corn
3 tablespoon rapeseed oil
salt and pepper


Chipotle Lime and Feta Cheese Butter

8 tablespoons butter, softened
2 tablespoons chipotle Chile
2 tablespoons fresh basil or cilantro, chopped
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 cup Feta cheese

Parmesan Basil Butter 
8 tablespoons butter, softened
1/2 cup finely grated parmesan cheese
3 tablespoon fresh basil, chopped
1/2 teaspoon pepper

Jalapeno Lime Butter 

8 tablespoons butter, softened
1 lime, juiced and zest
1 small jalapeno, seeded
1 teaspoon smoked paprika
Blue Cheese Butter 

 8 tablespoons butter, softened
2 teaspoons fresh lemon juice
1/4-1/3 cup fresh blue cheese, crumbled
1/4 teaspoon pepper.1/4 teaspoon salt
Instructions

1. Massage fresh sunflower or rapeseed oil into pan and turn to medium heat.

2. Remove the husk from each ear of corn. Brush the corn with oil and season with salt and pepper. Grill in a Perfect Pans Grill Pan or Flat Tray for about 5 minutes each “side” – rotating corn 3 times during grilling. 

 3. Remove the corn from the grill and if eating straight off the cob, allow the corn to cool 3 minutes. Then brush with butter and eat. 

 4. If you would like to remove the corn from the cob allow the corn to cool completely, about 5 to 10 minutes. Then place the corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward, cutting the corn from the cob. Continue cutting until all of the corn is removed.

5. For the chipotle lime and Feta cheese butter, combine all ingredients except the cheese and mix well. Rub the corn with the butter and then sprinkle on the cheese.

6. For the jalapeño lime butter, place all ingredients in a food processor and puree until smooth.

7. For parmesan basil butter and blue cheese butter combine all ingredients in a bowl and stir until combined.

8. The butter can be made ahead and stored in the refrigerator for up to two weeks.

Steak Dry Rub:

1/4 cup coriander seeds
2 tbsp cumin seeds
2 tbsp yellow mustard seeds
2 tbsp fennel seeds
2 tbsp peppercorn
2 tbsp salt
2 small dried chillies or 1/2 tbsp chilli flakes
1 tbsp ground ginger
1 tbsp ground turmeric
Lightly dry roast all the ingredients except for the salt, ginger and turmeric then grind it to a coarse powder.