Imagine this: a grill stacked high with juicy burgers, sizzling steaks, and corn on the cob. Sounds delicious right? But I’ve got a recipe that will take your grill skills to the next level, Cheddar-Onion Butter on Steak and Corn on the Cob.
The sharpness of Aged Canadian Cheddar gives this dish the kick it needs. Just throw together some butter, chopped kale, onion, pecans, and of course some delicious Aged Canadian Cheddar, then refrigerate.
Once finished I like to spread it on corn, steak, and even toasted bread. Mature cheddars pair well with lovely reds, like this full-bodied 2012 Château Tanunda Grand Barossa Cabernet Sauvignon, rich with notes of cassis and blackcurrant. And the perfect way to wash everything down.
1 tsp (5 mL) + 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
4–6 corn on the cob, husks on
4–6 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.
Canadian Provolone, Aged Gouda
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