Corn on the cob with three kinds of butter

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   For the mushroom butter: Soak the porcini mushrooms in 100 ml of lukewarm water. Clean and dice the mushrooms. Peel and finely dice the onion. Chop the porcini roughly and pour the mushroom stock through a coffee filter. Heat 1 tablespoon butter in a pan. Fry the onion in it. Add the mushrooms and fry for about 2 minutes. Add the mushroom stock and let it boil down. Season with salt and pepper and let it cool down. Wash the herbs and dab dry. Pluck off leaves and chop roughly. Mix mushrooms, herbs and 125 g butter

2. 2

   For the tomato butter: Peel 1 clove of garlic and press it through a garlic press into a high cup. Add the paprika and puree it with the chopping stick. Stir in tomato paste and season with 1 teaspoon of sugar, cayenne pepper and salt. Mix the puree and 125 g butter

3. 3

   For the pesto butter: Roast the almonds in a pan without fat until golden brown, remove them. Wash the basil and shake dry. Pluck off the leaves and cut into fine strips. Peel 1 garlic clove and press it through the garlic press. Grate the parmesan. Mix 125 g butter, garlic, basil, parmesan and almonds. Put the butter in 3 bowls. Clean and wash the corncobs. Boil up plenty of water and milk with 4 tablespoons of sugar. Cook the corn in it for about 25 minutes. Serve warm corn on the cobs with three kinds of butter. Roasted bread tastes good with it

4. 4

   With 8 people:

Nutrition Facts

KCAL
490 kcal

CARBS
19 g

FATS
43 g

PROTEINS
5 g