Compound butters like this one made with Aged Canadian Cheddar, kale and pecans are an easy way to add sensational new flavour to familiar, favourite foods.
- Prep: 45 min
- Cooking: 35 min
- Refrigeration: 1 h
- 1 tsp (5 mL) salted butter softened
- 1/4 cup (60 mL) salted butter softened
- 1/2 cup (125 mL) onion chopped
- 1 cup (250 mL) kale finely chopped
- 1/4 cup (60 mL) pecans finely chopped
- 1 cup (250 mL) Canadian Aged Cheddar grated
- Freshly ground pepper
- 6 corn on the cob husks on
- 6 steaks of your choice (filet mignon, strip loin, sirloin, etc.)
In a small saucepan, melt 1 tsp (5 mL) of butter over medium-low heat and sauté onion for 10 minutes or until golden brown. Remove from heat and let cool completely.
In a bowl, mix ¼ cup (60 mL) of butter with kale, pecans and Cheddar. Season with pepper to taste. Shape mixture into a cylinder and cover with plastic wrap. Refrigerate for at least 1 hour.
Remove a few outer husks and soak corn for 30 minutes in cold water.
Preheat grill to medium heat. Cook corn on the grill for about 15 minutes, turning regularly. Remove from the grill and take off remaining husks.
Increase heat to medium-high. Return corn to the grill, turning often, until grill marks appear. Cook steaks for 3–4 minutes on each side, depending on thickness and desired doneness.
Serve grilled steaks and corn topped with flavoured butter cut into rounds.
Alternative method to cook steak and corn on the cob:
In a skillet, melt a little butter over medium-high heat and cook steaks for 3–4 minutes on each side, depending on thickness and desired doneness.
Place shucked corn in a large saucepan. Add 1˝ (2.5 cm) of water to the bottom of the saucepan and cover. Bring to a boil over high heat and steam corn, covered, for 7–10 minutes. Drain and serve.
Cheese alternatives: Canadian Provolone, Aged Gouda.
Top 5 Nutrients
|Calcium:||15 % / 160 mg|
|Vitamin B12:||55 %|
|Vitamin B6:||38 %|