Grilled Corn with Sriracha Butter
Grilled Corn with Sriracha Butter from the cookbook, Myers + Chang at Home! Ears of corn are grilled with the husks off until charred, slathered with a sriracha butter, and sprinkled with chopped scallions.
Servings 3 -6 Servings
Ingredients
- 1/2 cup (1 stick) unsalted butter cubed, at room temperature
- 5 tablespoons sriracha
- 3 teaspoons kosher salt divided
- 6 ears corn (Chang likes bicolor or Silver Queen)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 scallions white and green parts finely chopped (about 1/4 cup)
Instructions
- In a medium bowl using a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sriracha and 2 teaspoons of the salt until the butter is orange and has a whipped texture. Set aside.
- If you have a grill, preheat the grill.
- Shuck the ears of corn and place them on a plate or baking sheet. Drizzle with the olive oil and season with the remaining 1 teaspoon salt and the pepper, rolling the corn around until evenly covered.
- Place the corn directly on the grill over medium-high heat. If you don't have a grill, cook the corn in a large flat-bottomed skillet on the stove over medium-high heat. Turn the corn every minute or so until it picks up some color and char and the ears are grilled evenly, 12 to 15 minutes.
- Remove the corn from the grill, cut the ears in half, and roll them around in the butter. Place them on a serving platter, sprinkle the scallions evenly over the corn, and dig in.