Grilled Corn with Ranchovy Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 328
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 66
- Sodium
- 416
- Total: 1 hr 20 min
- Active: 20 min
Ingredients
Kosher salt
4 ears fresh sweet corn, shucked and silks removed
4 anchovies
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon Ranch Rub, recipe follows
1/2 teaspoon paprika
2 cloves garlic, grated
Zest and juice of 1/2 lemon
Ranch Rub:
1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place the corn in a large bowl with well-salted water and let soak for up to an hour.
- Meanwhile, add the anchovies to a large bowl and mash with a fork until a paste forms. Add the butter, Ranch Rub, paprika, garlic, lemon zest and lemon juice and continue to mash until completely combined. Set aside.
- Remove the corn from the salted water and place over indirect heat. Cook, turning, until tender, about 5 minutes. Move the corn over direct heat to give it a little char, about 1 minute per side.
- While the corn is still hot, spread lots of ranchovy butter all over it with a pastry brush. Serve immediately.
- (Alternatively, you can bake the pre-soaked corn on a baking sheet in a 350 degree F oven until tender, about 7 minutes, then broil it for 45 seconds to give it some char.)
Ranch Rub:
- Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.