Yield: 6 servings
6Corn on the cob (with husks)
1/2 cup, dividedClarified Living Garlic Ghee!
½ cupCrème Fraiche
½ cupAsiago cheese, finely grated
1 cupFresh basil, chiffonade cut
1 lemon, quartered
1shallot, sliced & crisped
Salt & pepper, to taste
Thinly slice shallot. Place shallot slices in a small saute 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.)
