Cook Time: 30 min
Serves: 4 servings
4 ears fresh corn
Garlic Scape Butter (optional)
Directions: Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack (or on a sheet of foil if you’re concerned about a piece falling off and starting a fire) and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating. Be sure to have something sturdy, to not only hold onto the corn as it comes out of the oven (it’s HOT), but also if you plan on husking it before you bring them to the table.
Garlic Scape Butter
Garlic scape butter makes a delicious topping to fresh steamed vegetables such as peas or green beans, or use it to sauté vegetables such as zucchini or baby potatoes (parboil them first), or top poached chicken or fish with a little slice as a sauce. Pasta? Rice? Garlic bread? Yes, yes, yes. Great stuff.
1 hour – 20 minutes prep time.
6 garlic scapes
1/3 cup parsley sprigs
2/3 cup unsalted butter
1/2 teaspoon sea salt
pepper to taste
1 teaspoon rubbed basil (optional)
Rinse the garlic scapes. Wash and drain the parsley well. Put them in a food processor and process until finely chopped. Add about two tablespoons of the butter, the salt and pepper (basil if wanted), and blend in well.
Put this mixture in a small skillet and cook over medium heat, stirring frequently, until the garlic scapes are softened and fragrant; about 5 minutes. Remove to a small bowl and let cool completely. In the fridge is fine.
When the mixture is cool, mix in the remaining butter. Keep it chilled. It can be rolled in parchment paper then placed in a zippered freezer bag, and kept frozen if desired.