by Anthony Bussiere, Executive Chef

Grilled Corn with Herbed Butter & Harissa AioliSERVES 4

FEATURING...

METHOD:

1. Start by taking fresh corn still in the husk and grill it (or it can also be baked) until al dente.

2. In a saucepan, melt butter and add the following ingredients to it: fresh chopped curly parsley, chopped green onions, chopped chives, fresh diced rosemary and red pepper flakes.

3. In a separate mixing bowl, mix together sour cream, Sriracha sauce, Harissa seasoning and the juice of limes. Place mix into squeeze bottle.

4. Final step, peel the corn husk back and grill the corn on a char grill, then plate and top with herbed butter, and finally, drizzle with aioli and serve immediately.

4 ears Fresh corn (#339631)

1 lb Butter (#157187)

1 cup Fresh chopped curly parsley (#866534)

1/2 cup Chopped green onions (#854420)

1/2 cup Chopped chives (#855552)

1/4 cup Fresh diced rosemary (#855530)

1/4 tsp Red pepper flakes (#264698)

1 cup Sour cream (#447733)

1/8 cup Sriracha sauce (#229380)

3 tbsp Harissa seasoning (#497723)

2 Limes (#854419)