Grilled Corn with Flavored Butters
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 588
- Total Fat
- 57
- Saturated Fat
- 35
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 146
- Sodium
- 420
- Total: 40 min
- Active: 40 min
Ingredients
Cajun Butter:
2 sticks (1 cup) unsalted butter, at room temperature
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Miso Butter:
2 sticks (1 cup) unsalted butter, at room temperature
3 tablespoons white miso
1 teaspoon crushed red pepper flakes
1 teaspoon rice wine vinegar
Finely grated zest and juice of 1 lime
Kosher salt
Toasted sesame seeds, for serving
Green Goddess Butter:
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup lightly packed fresh cilantro leaves
1/2 cup lightly packed fresh parsley leaves
2 scallions, roughly chopped
1 clove garlic, minced
Finely grated zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Grilled Corn:
Vegetable or canola oil, for the grill grates
8 medium ears corn, shucked and cut in half crosswise
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.