Compère Lapin’s Jerk Buttered Corn
Sweet and spicy, this grilled jerk corn was the first snack served at Nina's New Orleans hotspot, Compère Lapin. Washed down with a cold drink, it’s a perfect sunny day treat.
A burst of sweet and heat
“Grilling on a hot day with a cold beer in your hand is what summer’s all about, and corn is about as summery as vegetables get. This recipe was born when I was living in Jamaica and has been one of my BBQ go-to’s ever since.”
-Nina Compton
Spices in this Recipe Card
Allspice Powder
As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that’s evocative of cinnamon, nutmeg, and cloves, all mixed together.
The name is as unoriginal as it sounds. When English settlers first encountered these pungent berries in Central America, they gave up trying to describe its complex flavor and settled on Allspice.
in New Orleans
Meet
Nina Compton
Nina is an award-winning chef and restaurateur who delights in melding the flavors of her Caribbean upbringing with the deep culinary history of French and Italian cuisine. Originally from St. Lucia, she fell in love with New Orleans during a star turn as a Top Chef finalist. With investors nationwide beating down her door after the season aired, she chose to make a return to the Big Easy. She’s lived and worked there ever since.
Onions! They are used in everything but they get no credit. They add sweetness to sauces, you can throw them raw into a salad for zing, they’re great pickled too... Just so multipurpose.
Grilled pompano. Simple, delicious, full of flavor and meaty.
Any type of curry, it warms my soul.
Fried flying fish with parsley sauce. My granny would make this on special occasions.
All the spice, twice as nice
(Because bulk isn't always bettter)
Caribbean-Creole Bistro
Throw a themed dinner party that covers all the courses or add a Creole kick to your midweek menu. Simple, soulful cooking with delightfully deep flavor and a splash of spice.