Cilantro Lime Sweet Corn

Deep Run Roots

We get sick of plain corn in the summer, so it's nice to have something different to do with it, preferably that the kids will still like. Watch to see if this recipe fits the bill!

I found this recipe (which doesn't include going to the trouble to make a compound butter) here: https://www.onceuponachef.com/recipes/cilantro-lime-sweet-corn.html

Captions

[00:01]: [Music]
[00:04]: today I'm cooking the books with Heather
[00:06]: we are going to make cilantro lime sweet
[00:09]: corn not going to show you how to cut
[00:12]: corn off the cob because I'm pretty sure
[00:14]: with hoarding corn also from the same
[00:16]: book this is from deep brown roots by
[00:18]: the way did a lot of cutting corn off
[00:21]: the cob and in another recipe that we
[00:24]: did after that
[00:25]: so we've seen corn cutting off the cob
[00:27]: before but this recipe starts with a
[00:30]: compound butter now I did neglect to
[00:34]: soften my butter ahead of time so I used
[00:37]: the microwave and it got a little melty
[00:40]: but not bad so we're gonna start with
[00:43]: some unsalted butter I was thinking the
[00:47]: whole time that I was gonna use the
[00:49]: salted butter that I keep some on the
[00:50]: counter all the time and it we go
[00:55]: through it fast enough that it doesn't
[00:56]: go bad on the counter even in the summer
[00:59]: but then I realized that huh probably
[01:02]: should use unsalted butter because the
[01:04]: recipe does have salt in it so speaking
[01:08]: of we're gonna add some salt that's
[01:16]: still about right great day
[01:21]: this is cilantro again cilantro lime
[01:27]: corn this is lime juice and zest so
[01:34]: basically about all of the lime that's
[01:36]: required in the recipe
[01:41]: and this is something that you can put
[01:44]: together beforehand and it will be good
[01:48]: for you know awhile in the refrigerator
[01:50]: it can just sit around and wait and that
[01:54]: is it and now we're just going to pulse
[01:55]: this in a food processor until it all
[01:58]: sort of comes together one thing I
[02:09]: didn't say was that the the cilantro is
[02:13]: both the stems and the leaves so I
[02:18]: didn't have to bother pulling everything
[02:21]: out of the pulling all the leaves off of
[02:24]: the stems looks like this is not
[02:27]: appealing this is gonna come together
[02:28]: but I guess we feel like it's not enough
[02:36]: butter for all of this liquid actually
[02:43]: get absorbed and like put in it so it
[03:01]: doesn't really matter because this is
[03:03]: all gonna get melted into the corn
[03:06]: afterwards so if this was just a
[03:08]: compound butter that we were gonna put
[03:09]: on something I would not leave it like
[03:15]: this
[03:16]: I'm gonna try one more time and then
[03:17]: we're just gonna leave it because like I
[03:19]: said we're just gonna put this on top of
[03:21]: the corn when it's hot and it's gonna
[03:22]: melt into it so yeah as I suspected that
[03:30]: does not all come together into a
[03:34]: compound butter like I was expecting
[03:36]: compound butter is usually like just
[03:38]: it's like butter with stuff in it but
[03:40]: there was a lot of lime juice so there
[03:44]: was almost as much lime juice as there
[03:46]: was butter and so I think it just isn't
[03:48]: gonna come together so
[03:51]: I'm just gonna leave it like that and we
[03:55]: put it into the the corn the corn is
[04:05]: kind of juicy and so I think it'll be
[04:07]: fine all right so I'm gonna store this
[04:15]: in the refrigerator partially because it
[04:18]: is so liquid and also because we're
[04:21]: gonna melt it into the hot corn anyway
[04:23]: so it doesn't really matter and I just
[04:24]: don't want the liquid to I don't know
[04:29]: evaporate get more brownish greenish
[04:34]: that it is I don't know but I'm gonna
[04:36]: put it in a refrigerator so we'll be
[04:39]: back when it's time to cook the corn so
[04:42]: we've made our compound butter and now
[04:44]: all we have to do is cook the corn this
[04:47]: is a very simple step honestly I do have
[04:50]: to say she suggested eight years of corn
[04:55]: for four cups I had nine years of corn
[04:59]: but I measured it as I cut them off and
[05:01]: I had four cups at like five or six
[05:04]: years but I used all nine so I might
[05:07]: have a little bit more corn to butter
[05:10]: ratio but I'm sure it will be fine I've
[05:14]: got the corn here in a dry pan it's not
[05:17]: on it's just all by itself
[05:20]: and all I'm doing is adding water it
[05:23]: just looks cloudy because I used the
[05:25]: same measuring cup but I put the corn in
[05:27]: so and some salt and all we have to do
[05:36]: is bring this up to a simmer and let it
[05:42]: cook for about 15 minutes and what we're
[05:46]: trying to do is make sure that this
[05:48]: water cooks down until it's only about
[05:52]: two tablespoons
[05:53]: [Music]
[05:54]: she says what you're looking for is
[05:56]: moist corn that's not super wet and
[05:59]: dry so that's what we'll be doing and
[06:03]: then she also suggests that you add the
[06:09]: butter because that's all we do add the
[06:12]: compound butter as close to serving time
[06:15]: as possible so we're going to cook this
[06:19]: for a while and then just sort of let it
[06:21]: sit on low heat until we're about ready
[06:24]: to eat and then we're gonna add the the
[06:27]: butter and yeah that's that's it it's
[06:30]: pretty simple if you don't count cutting
[06:33]: the corn off the cops which is messy so
[06:37]: now we just wait so the corn has been
[06:40]: cooking for probably at least 20 minutes
[06:42]: at this point to get down to this the
[06:45]: the correct amount of liquid I'm
[06:49]: estimating and now we're gonna add the
[06:53]: compound butter that kinda didn't all
[06:56]: become compound butter but it'll work so
[07:00]: we're gonna add this so it's cold and
[07:05]: we're gonna stir it up and it should
[07:07]: make kind of a thick sauce with the
[07:11]: liquid that was left in there speaking
[07:14]: of a liquid that was left in there I
[07:16]: could have used corn stock if I had it
[07:20]: but I have still not made it so if you
[07:24]: remember from the Frog more steam
[07:27]: episode I did not make it for that and I
[07:31]: did not make it for this and when we
[07:33]: were hoarding corn we had enough to do
[07:36]: that I didn't make it then either or so
[07:42]: hopefully sometime this summer I will
[07:44]: make the the corn stock and use it in
[07:49]: something but for now we're gonna make
[07:52]: do with water which she said was an
[07:54]: acceptable substitute so
[07:58]: you see that's sort of sort of becoming
[08:01]: a little bit of a sauce I'm gonna let
[08:05]: this cook down a little bit more just so
[08:07]: it gets a little bit thicker I think
[08:09]: with all that lime juice in there it's
[08:12]: just a bit much liquid but that is
[08:17]: pretty much it and I'll show you guys
[08:18]: the finished product
[08:24]: on this episode of cooking the books
[08:27]: with Heather we made cilantro lime sweet
[08:30]: corn from the deep run roots cookbook
[08:33]: the pictures really tiny you probably
[08:35]: not be able to see it on here but you'll
[08:36]: get pictures of mine this recipe was
[08:41]: actually really easy probably the
[08:43]: hardest part is cutting corn off the cob
[08:46]: which is just messy and a little bit
[08:50]: annoying but it was it was super easy
[08:56]: however it did require making a compound
[09:01]: butter in a food processor I'm not sure
[09:06]: that part was actually required and it
[09:08]: did not turn out very well for me all of
[09:11]: the lime juice did not incorporate into
[09:13]: the butter and I just felt like it
[09:15]: wasn't going to incorporate into the
[09:16]: butter and then since it was all going
[09:21]: to melt anyway I decided it wasn't worth
[09:25]: it to try to make it all incorporate
[09:29]: into the butter so that part was a
[09:32]: little I don't know either misleading or
[09:36]: I did something wrong or something but
[09:38]: even though that didn't work out the
[09:41]: dish itself turned out just fine
[09:43]: it was delicious everybody loved it so
[09:47]: it's definitely a keeper
[09:50]: honestly I probably wouldn't make it a
[09:54]: compound butter
[09:55]: next time I would probably just add the
[09:58]: butter and all of the stuff into the hot
[10:03]: porn right before I served it I think
[10:06]: that was the the butter salt lime zest
[10:10]: and lime juice with the cilantro and the
[10:13]: Cayenne all that stuff that went into
[10:15]: the compound butter I think could easily
[10:18]: go into the corn without being mixed up
[10:22]: previously so I think that was an extra
[10:27]: step that was not entirely necessary now
[10:29]: perhaps because I did something wrong or
[10:32]: it didn't turn out for me maybe the
[10:34]: would have turned out slightly
[10:35]: differently maybe creamier with it but
[10:38]: either way we enjoyed it it was fine
[10:43]: flavors were good so I would definitely
[10:48]: make it again so that's it for this
[10:51]: episode and thank you for watching come
[10:56]: back every week we have a new recipe for
[10:59]: you from this book and other books and
[11:02]: please remember to subscribe
[11:06]: [Music]