Grilled Corn with Spicy Calabrian Chile Butter Recipe

Grilled Corn with Spicy Calabrian Chile Butter

• Level: Easy
• Servings: 4
• Total Time: 55 minutes (including soaking time)
• Active Time: 25 minutes
• Nutritional Facts Per Serving (1 of 4 servings): Calories 346, Total Fat 29 g, Saturated Fat 15 g, Carbs 23 g, Fiber 4 g, Sugar 6 g, Protein 4 g, Cholesterol 61 mg, Sodium 422 mg

Imagine summer on a plate. This is Molly's go-to recipe when fresh corn is bursting with sweetnessand for good reason. The spicy compound butter transforms simple grilled corn into something unforgettable, with a delightful blend of heat and richness that lingers on your palate. Beyond corn, this butter is a game-changer for grilled chicken and steak, making it worth preparing even when corn isn't on the menu.

Spicy Compound Butter:

• 1 stick (8 tablespoons) unsalted butter, softened to room temperature
• 2 tablespoons finely chopped fresh chives, plus extras for garnish
• 1/2 teaspoon paprika
• 4 Calabrian chiles in oil, patted dry, stem removed, finely diced
• Zest of half a lemon
• Kosher salt and freshly ground black pepper to taste

Corn Ingredients:

• 4 ears of yellow or white corn
• 4 teaspoons extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper
• Grated Pecorino Romano cheese, for serving

Instructions:

1. Make the spicy butter: In a small bowl, mix the butter, chives, paprika, chopped Calabrian chiles, lemon zest, salt, and pepper using a fork until combined. Shape the mixture into a log on parchment paper, twist the ends like a candy wrapper, and set it aside at room temperature. If not using immediately, refrigerate and take out 30 minutes before serving.
2. Prepare the corn: Gently peel back the husks and remove the silks. Tie the husks together with kitchen twine or a husk strip. Soak the corn in a roasting pan filled with water to moisten the husks (this prevents them from burning on the grill) for at least 30 minutes before grilling.
3. Heat the grill: Preheat a gas or charcoal grill to medium-high heat, or warm a grill pan on the stove over medium-high.
4. Oil the corn: Pat the corn dry and brush each ear with 1 teaspoon of olive oil to coat fully.
5. Grill: Grill the corn, turning occasionally, until the kernels develop a slight char but stay juicy, about 7 to 10 minutes. Remove from heat.
6. Serve: While still warm, spread 2 tablespoons of the spicy compound butter over each ear. Sprinkle with flaky salt, black pepper, grated Pecorino Romano, and extra chives.