Real Food Summer 2019
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Grilled Corn on the Cob<br />
with Parmesan Butter<br />
MAKES 6 SERVINGS<br />
Chomping corn from the cob is one of summertime’s<br />
most tactile pleasures. Using regular<br />
table butter is just fine, but replacing it with a<br />
quick compound butter makes corn on the cob<br />
seem like more of a dinner party dish. Plus, the<br />
flavor of the three different fats together feels<br />
unexpected, as does the heat from the chili<br />
flakes and the cool of the parsley. The method<br />
for toasting the chili flakes is tried and true<br />
for me (an unabashed multitasker known for<br />
burning spices by forgetting them in the pan).<br />
½ cup neutral oil<br />
½ teaspoon chili flakes<br />
4 ounces butter, at room temperature<br />
½ teaspoon salt<br />
2 ounces Parmesan, grated<br />
¾ cup parsley, leaves only, chopped<br />
6 ears corn, shucked<br />
1. Heat the neutral oil in a frying pan until<br />
it begins to smoke. Add the chili flakes and<br />
remove from the heat. Let steep in the oil<br />
for 10 minutes.<br />
2. In a stand mixer or a bowl, combine the<br />
butter, salt, chili oil, Parmesan and parsley.<br />
Paddle until well combined. Taste and add<br />
salt as needed.<br />
3. Lay a sheet of plastic wrap or parchment<br />
on the counter and spoon on the butter in a<br />
strip. Gently roll into a round log, tightening<br />
with each pass and chill until firm (this butter<br />
can be frozen for later use).<br />
4. When you’re ready to grill, heat a grill at<br />
medium to high heat.<br />
5. Cut the butter into coins.<br />
6. Grill the corn until the kernels are golden<br />
brown and slightly charred. Top with the<br />
butter rounds and serve immediately.<br />
summer <strong>2019</strong> real food 43
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