Grilled Corn with Spicy Calabrian Chile Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 346
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 61
- Sodium
- 422
- Total: 55 min (includes soaking time)
- Active: 25 min
Ingredients
Spicy Compound Butter:
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons finely chopped fresh chives, plus more for sprinkling
1/2 teaspoon paprika
4 whole Calabrian chiles in oil, patted dry, stemmed and finely chopped
Zest from 1/2 lemon
Kosher salt and freshly ground black pepper
Corn:
4 ears yellow or white corn
4 teaspoons extra-virgin olive oil
Flaky salt and freshly ground black pepper
Grated Pecorino Romano cheese, for sprinkling
Directions
- For the spicy compound butter: In a small mixing bowl, combine the butter, chives, paprika, Calabrian chiles, lemon zest and some salt and pepper, mashing it together with a fork. Place on a sheet of parchment paper and form into a log. Seal the ends, like a candy wrapper, and set aside at room temperature (if you won’t be using the butter for a while, then refrigerate and remove 30 minutes before serving the corn).
- For the corn: Carefully pull the husks back from the corn and remove the stringy silks. Tie the husks with butcher’s twine or with a piece of the husk. Then, submerge the corn in a roasting pan of water to hydrate the husks (to prevent burning on the grill), for at least 30 minutes before grilling.
- Preheat a gas or charcoal grill to medium-high heat. Or, heat a grill pan on the stovetop on medium-high heat.
- Pat the corn dry and oil each ear with 1 teaspoon of the olive oil to fully coat.
- Grill the corn, turning occasionally, until the kernels are slightly charred on all sides but still plump, 7 to 10 minutes total. Remove from the grill. Butter each ear of corn, while hot, with 2 tablespoons of the spicy compound butter. Season with flakey salt, black pepper, freshly grated Pecorino Romano cheese and chives.