High in butyric acid which reduces inflammation and promotes gut health, rich in Vitamins A, D, E, and K and antioxidants, and is lactose and casein-free, ghee is considered a superfood pantry staple and is an approved butter with enhanced flavor and utility for Keto, Paleo, and Whole 30. Ghee, commonly used in Indian recipes, is a clarified butter made by a slow, long simmer to removed milk fat. The end result in a dense butter that has a rich, nutty flavor and, as noted above, is healthy.
Instead of having to go to all that work, Clarified Butter Ghee is packaged in jars and can be used for sautéing, roasting, and glazing. It comes in an original flavor as well as Jalapeño Ghee, Garlic Ghee, and Cinnamon/Vanilla to use for breakfast dishes.
Bistro Christo Garlic Ghee Grilled Corn
- 6 corn on the cob (with husks)
- 1/2 cup, divided, Clarified Living Garlic Ghee
- ½ cup Creme Fraiche
- ½ cup Asiago cheese, finely grated
- 1 cup fresh basil, chiffonade cut
- 1 lemon, quartered
- 1 shallot, sliced & crisped
- Salt & pepper, to taste
Thinly slice shallot. Place shallot slices in a small sauté pan, and melt ¼ cup of Clarified Living Garlic Ghee, submerging the shallot slices. Heat on medium low until the shallots begin to crisp and brown, about 20 minutes. (Note: More ghee might be needed depending on the size of the shallots. It’s important to keep them just submerged so they will crisp evenly. Keep an eye on them…once they start to brown, they cook quickly!) Remove shallots from the pan and place on a paper-towel lined plate. Sprinkle with salt while they are still hot, then allow to cool and crisp.
While the shallots are crisping, preheat grill to 400F.
Pull back the husks on the corn and remove the silks, leaving the husks still attached. Once the silks are removed, pull the husks back over the corn and soak in salted water for about ten minutes.
Place the corn on the grill and cook for about 20 minutes until the kernels are tender when pierced with a paring knife. Turn the corn cobs every 5 minutes to ensure even cooking.
After corn has completed cooking on the grill, fold back the husks or remove them. Brush each corn cob with additional ¼ cup of Clarified Living Garlic Ghee!, being sure to coat the ghee around the entire corn cob. Next, brush each corn cob evenly with crème fraiche. Squeeze fresh lemon juice over the corn, then top with grated asiago cheese, basil chiffonade, and crispy shallots. Season with salt & pepper. Enjoy!
(Note: This recipe can be made with boiled corn cobs as well, or it can be made in a bowl by cutting the kernels off cooked corn, then mixing in the ingredients above, to taste.)