Grilled Corn on the Cob with Smoked Butter
Ingredients
- 4 pcCorn (whole and shucked)
- 50 gSalted butter (at room temperature)
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 1 pcLime juice (cut into wedges)
- 1 pcFlat-leaf parsley (finely chopped)
Method
Kernels that pop under the tooth, charred by the grill and coated in a glossy melted butter. The smell of toasted corn mingles with the kick of smoked paprika.
- 1
Preheat your grill or cast iron pan over high heat. Shuck the corn ears to remove all husks and silk. They should be completely clean.
- 2
Place the ears directly on the hot grate. Turn them regularly with tongs. The kernels should turn golden, then blister and char in spots to release that characteristic nutty flavor.
- 3
While the corn is still piping hot, rub it generously with salted butter. Sprinkle with smoked paprika and a pinch of cayenne pepper. The butter should melt instantly and coat every kernel.
- 4
Squeeze a dash of lime juice over the ears and sprinkle with chopped flat parsley. The acidity will wake up the corn's natural sugar and the richness of the butter.
Frequently asked questions
How do you get this dish right?
- Don't boil the corn beforehand: the grill alone is enough to cook the kernels while concentrating the sugars.
- If using a charcoal grill, wait until the coals are covered with a thin layer of white ash.
How long does this dish keep?
Consume immediately off the grill. Grilled corn toughens as it cools.
