Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Corn with Flavored Butters
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 588
- Total Fat
- 57 g
- Saturated Fat
- 35 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 146 mg
- Sodium
- 420 mg
Buttery grilled corn is one of our favorite summer dinner staples. It’s even better with a trio of seasoned butters—think Cajun, miso and green goddess—served in shallow bowls so everyone at the table can roll an ear in their favorite flavor. Make the butters ahead of time, then pull them out of the refrigerator right before serving. It's hard to beat homemade Cajun seasoning, but feel free to use store-bought if you’re short on time. If you have leftover butter, serve it with your favorite vegetables, from boiled baby potatoes to grilled asparagus, or use it to top grilled steak or fish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 588
- Total Fat
- 57 g
- Saturated Fat
- 35 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 146 mg
- Sodium
- 420 mg
Ingredients
Cajun Butter:
Miso Butter:
Green Goddess Butter:
Grilled Corn:
Directions
- For the Cajun butter: Mix the butter, paprika, cayenne, garlic powder, onion powder, oregano, thyme, 2 teaspoons salt and 1/2 teaspoon black pepper in a medium bowl until well combined. Transfer to a shallow serving dish or ramekin. Cover and refrigerate until ready to serve.
- For the miso butter: Mix the butter, miso, crushed red pepper flakes, rice wine vinegar, lime zest and juice and 1 teaspoon salt in a medium bowl until well combined. Transfer to a shallow serving dish or ramekin; top with a sprinkle of toasted sesame seeds. Cover and refrigerate until ready to serve.
- For the green goddess butter: Add the butter, cilantro, parsley, scallions, garlic, lemon zest and juice, 2 teaspoons salt and 1/2 teaspoon black pepper to a food processor. Puree, stopping and scraping down the sides as needed, until very smooth and combined. Transfer to a shallow serving dish or ramekin. Cover and refrigerate until ready to serve.
- For the grilled corn: Prepare a grill for medium-high heat. Brush the grates with a little oil.
- Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Serve hot on a large wooden board or platter with the Cajun butter, miso butter and green goddess butter.
Cook’s Note
Store all 3 butters, covered, in the refrigerator for up to 4 days. Alternatively, freeze for up to 1 month.
