Real Food - Summer 2019

summer 2019 real food 43

Grilled Corn on the Cob

with Parmesan Butter
MAKES 6 SERVINGS

Chomping corn from the cob is one of sum-
mertime’s most tactile pleasures. Using regular
table butter is just fine, but replacing it with a
quick compound butter makes corn on the cob
seem like more of a dinner party dish. Plus, the
flavor of the three different fats together feels
unexpected, as does the heat from the chili
flakes and the cool of the parsley. The method
for toasting the chili flakes is tried and true
for me (an unabashed multitasker known for
burning spices by forgetting them in the pan).

½ cup neutral oil
½ teaspoon chili flakes
4 ounces butter, at room temperature
½ teaspoon salt
2 ounces Parmesan, grated
¾ cup parsley, leaves only, chopped
6 ears corn, shucked

1. Heat the neutral oil in a frying pan until
   it begins to smoke. Add the chili flakes and
   remove from the heat. Let steep in the oil
   for 10 minutes.


2. In a stand mixer or a bowl, combine the
   butter, salt, chili oil, Parmesan and parsley.
   Paddle until well combined. Taste and add
   salt as needed.


3. Lay a sheet of plastic wrap or parchment
   on the counter and spoon on the butter in a
   strip. Gently roll into a round log, tightening
   with each pass and chill until firm (this butter
   can be frozen for later use).


4. When you’re ready to grill, heat a grill at
   medium to high heat.


5. Cut the butter into coins.


6. Grill the corn until the kernels are golden
   brown and slightly charred. Top with the
   butter rounds and serve immediately.