Born in St. Lucia, Chef Nina Compton worked in Jamaica, Miami and New York and competed on Top Chef before opening Compère Lapin in New Orleans. In her first solo venture, Chef Compton combines local ingredients with the flavors of the Caribbean. Most culinary historians agree that corn was served at the first Thanksgiving in Plymouth. Compère Lapin’s version of this all-American favorite offers a taste of the islands via its
jerk-flavored butter.
Published: December 8, 2015
Ingredients
Directions
Steam the corn in a large covered pot for 5 minutes. Set aside. Combine all of the above dry ingredients, then fold in the butter. Place the steamed ears of corn on a large piece of aluminum foil on a grill or griddle and brush with jerk butter. Keep brushing with additional butter as you rotate the corn.
Arrange roasted corn on a serving platter, brush with mayonnaise, and top with bread crumbs. Garnish with chili-dipped lime wedge. Serves 8.
To make mayo, place egg yolks in a food processor and add mustard and lemon juice. Pulse ingredients until well combined. With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
To make the ranch bread crumbs, heat a large fry pan over medium heat. Add panko bread crumbs, ranch powder and scallions and cook for 30 seconds to one minute until heated through.
Pair It
La Crema 2013 Pinot Noir (Sonoma Coast)
With its bold cherry and pomegranate flavors bolstered by notes of spice, this wine can handle the complex medley of flavors created by a juicy turkey paired with peppery and lightly sweet Masala Okra and Roasted Jerk Corn.
