Recipe courtesy of Michael Chiarello

Roasted Ears of Corn with Basil Chive Butter

Name: Roasted Ears of Corn with Basil Chive Butter
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H48M0.000S
Yield: 12 servings
Cuisine: american
Ingredients: 12 ears corn, shucked; Basil Chive Butter, recipe follows; Grey salt; 4 cups firmly packed fresh basil leaves; 1/8 teaspoon powdered ascorbic acid (vitamin C); Sea salt, preferably gray salt; 2 sticks (16 tablespoons unsalted butter), at room temperature; Freshly ground pepper

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Level: Easy
Total: 48 min

Prep: 10 min
Inactive: 30 min
Cook: 8 min

Yield: 12 servings

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Ingredients

12 ears corn, shucked

Basil Chive Butter, recipe follows

Grey salt

Basil Chive Butter:

4 cups firmly packed fresh basil leaves

1/8 teaspoon powdered ascorbic acid (vitamin C)

Sea salt, preferably gray salt

2 sticks (16 tablespoons unsalted butter), at room temperature

Freshly ground pepper

Directions

Preheat a grill to high.
Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.

Basil Chive Butter:

Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
Refrigerate until firm enough to shape into a log.