Description
Nutty, smoky, and dripping with browned fat, grilled corn with charred butter is a perfect summer side that shines at any cookout.
Ingredients
Scale
- 4 ears fresh sweet corn, husked and silk removed
- 60 g (4 tbsp) unsalted butter
- 30 ml (2 tbsp) neutral oil (vegetable or grapeseed)
- 2 tbsp total (1 tbsp chopped parsley + 1 tbsp chopped chives or thyme)
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 1 tsp flaky sea salt
- ½ tsp freshly ground black pepper
- Optional: ½ tsp chili flakes or 15 g (2 tbsp) crumbled cotija
Instructions
- Prepare the corn: Husk 4 ears and remove silk; pat dry with paper towels. Rub each ear with 15 ml (1 tbsp) oil.
- Preheat the grill: Heat to medium-high, about 230°C (450°F).
- Brown the butter: In a small skillet, melt 60 g (4 tbsp) unsalted butter over medium heat for 3–5 minutes until deep amber.
- Grill the corn: Place oiled ears on the grill, turning every 2 minutes, for about 10–12 minutes.
- Baste and finish: Brush each ear with browned butter during the last 2 minutes, sprinkle with salt and pepper, then let rest.
Notes
Browning the butter enhances flavor; use fresh corn for the best texture. Substitutions can easily be made for dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg