This Asian riff on Mexican elotes (grilled corn on the cob with cheese and spices) gets an extra kick from Korean red pepper and extra-hot horseradish. It gets its cravable flavor from mixing Magic Paste with butter. You might want to consider making more of the butter for topping steaks, burgers, or roasted veggies.

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Credit: Photography by Linda Xiao

Recipe Summary test

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the butter, Magic Paste, horseradish, and salt for about 30 seconds. Transfer to a sheet of parchment paper. Form into a 6-inch log; roll up in the paper and twist the ends to seal. Chill until firm, about 2 hours in the refrigerator or 30 minutes in the freezer. 

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  • Prepare the grill for medium-high heat. Cut the butter into 8 pieces. Rub the corn with a little oil; season with the Curry Salt. Place the corn on the grill. Close the grill and cook the corn, turning occasionally, until charred in spots, 8 to 10 minutes.

  • Transfer the corn to a platter. Top with the Magic Paste butter and turn the cobs until coated. Let rest for about 5 minutes.

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