I don’t know what the smell of winter is. Maybe pot roast or cinnamon kissed apples, although more likely coffee for us Seattleites. But I have figured out what summer’s scent is. For me, the season’s most cherished smell is most definitely fresh basil. Actually, now that I think about it, summer has a lot of great smells; from fresh cut grass to sunscreen, warm lake water and fresh baked berries (which I’m pretty sure ranks in a close second place in my book) or even the smell of earth in the air after a hard summer rain. Nothing can compare though to the smell of sun-kissed garden basil with its hints of dirt and water. That smell means that summer is finally here.
Summer is shy to come and quick to leave up in these parts, with a total of just seven or eight weeks of solid sun, blue skies, and pleasant days in the 70’s and 80’s. That means for the other 45 weeks of the year, there is no basil. Sure, you can get basil. It comes in a thin plastic box and while it is perfectly fine to use, it just doesn’t have that je ne sais quoi. And it certainly doesn’t smell like summer.
I know that I am not alone in my love of fresh basil; its bright green, sweet, anise-y flavor compliments many types of umami-rich dishes from pesto and marinara sauce to spicy curries and pho.
Tonight the basil made its way into a creamy compound butter that was smeared along the bumpy sides of charred, sweet summer corn. Butter has a magical way as a flavor carrier and in this application it tamed the fiery chili garlic and pungent fish sauces into a well-rounded, savory, green basil-punctuated accessory for the smoky corn. I do believe this is one of the most delicious ways to celebrate one of the best scents of summer.
Grilled Corn with Basil Chili Garlic Butter
This recipe makes more butter than you will need for four ears of corn. Because mixing small amounts of food in a food processor is difficult, I wouldn’t recommend halving the basil chili garlic butter. However, I would recommend putting the extra butter on grilled steak, chicken, fish, vegetables, bread, and anything else you have lying around. It is divine.
Serves 4
Ingredients:
½ cup loosely packed fresh basil leaves (sweet or Thai basil)
1 tablespoon chili garlic sauce (or sambal oelek, sriracha, or your favorite chili sauce)
1 teaspoon fish sauce (I like Tiparos brand best)
4 tablespoons butter, room temperature
4 ears fresh corn, husks and silks removed
Make the butter. In a small food processor, pulse the basil, chili garlic sauce and fish sauce together until coarsely chopped. Add the basil and puree until thoroughly combined. Scoop the butter onto a piece of plastic wrap, parchment or wax paper and form into a log then wrap up. Chill the butter for at least 1 hour or up to 5 days. The butter can also be made, wrapped, and frozen for up to two months.
Grill the corn. Heat the grill for at least 5 minutes over high heat. Scrape the grates with a grill brush to remove any debris, then swipe a paper towel wad dipped in vegetable oil along the grates to lubricate it. Turn the heat down to medium high and grill the corn for 10-15 minutes, rotating it every couple minutes until they are evenly charred on all sides. Remove to a plate.
Butter the corn. Smear as much of the basil chili garlic butter on each ear of corn as you like. Enjoy hot.
