Since opening in 2015, New Orleans’s Compère Lapin has become one of the most revered restaurants in a city chock-full of innovative dining destinations. Helmed by Nina Compton, the eatery seamlessly infuses the flavors of Compton’s St. Lucia upbringing into the melting pot of Creole cuisine. The result is an irresistible blend of tastes and techniques that has catapulted the Top Chef Fan Favorite into the highest echelon of Big Easy toques, and most recently nabbed Compton the 2018 Beard Award for Best Chef: South.
No plans to visit NOLA in your future? You can still sample Compton’s superb fare without paying for a plane ticket, thanks to this recipe for roasted jerk corn, which the chef serves every summer at the restaurant. After par-boiling the sweet corn and brushing it with a spicy jerk-seasoned butter, she roasts the ears to golden, nutty perfection. Compton then gives the kernels another generous helping of that fragrant butter to gloss them up after their time in the oven. To finish, she drapes the corn with a quick homemade mayonnaise and sprinkles it with some crunchy, salty ranch-flavored breadcrumbs. It’s a satisfying side that’s sure to wow your barbecue guests. Get the recipe and make it this weekend.
Hungry for more? View our entire recipe collection.
--
Frank Guerriero is the media intern at the Beard Foundation. Find him on Instagram.
Related Content
On the Menu: Quail–Andouille Gumbo and Red Bean–Rice Balls
Local Corn–Andouille Spoonbread
