Grilled Corn 3-Ways

When the summer produce starts rolling in (finally!) I find myself constantly trying to come up with ways to jazz up the spectacular produce. Making flavorful compound butters is my answer - make all three for your next summer party to let guests customize their meals. You can’t please everyone! Keep the extra butters in your fridge to spread on toast. At the end of the day, these are supposed to be flexible - let your summer creativity guide you!
Happy Cooking!
Claire
6 servings

Ingredients

Garlic Dill Butter

  • 4 ounces unsalted butter softened
  • 3-5 tablespoons fresh dill chopped
  • 3 cloves garlic minced
  • kosher salt
  • black pepper

Sweet Miso Lime Butter

  • 4 ounces unsalted butter softened
  • 1 tablespoon white miso paste
  • 1 lime zested and cut into wedges for serving
  • 2 teaspoons Gochugaru Korean Chilli Flakes for garnish

Hot Honey Butter

  • 4 ounces unsalted butter softened
  • 1/4 cup honey
  • 1 teaspoon pepper paste preferably L'Amante
  • 6-8 ears corn shucked and silk removed

Preparation

  • Garlic Dill Butter: using a fork, mix everything together until combined. Taste and season with additional salt and pepper. Set aside.
  • Sweet Miso Lime Butter: using a fork, mix everything together until combined. Taste and season. To garnish, sprinkle Gochugaru on top of grilled corn and butter. Garnish with lime wedges
  • Hot Honey Butter: using a fork, mix everything together until combined. Taste and season.
  • To grill corn: preheat grill or grill pan on medium-high heat for about 20 minutes. Place corn on preheated grill and rotate until corn has nice char and is cooked through, about 7-10 minutes.
  • Remove corn from grill and add on flavored butters. Add additional salt if necessary.

From Our Shop: