Grilled Corn with Sriracha Butter

Name: Grilled Corn with Sriracha Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 -6 Servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 5 tablespoons Sriracha; 3 teaspoons kosher salt; 6 ears corn; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon freshly ground black pepper; 2 scallions

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 -6 Servings
Course
Side Dish
Cuisine
International

Grilled Corn with Sriracha Butter

Iris Warren

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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.

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Ingredients

Servings

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)

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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.