Grilling: Corn with Herb Butter and Corn Nuts


Grilled Corn with Herb Butter and Corn Nuts


Makes 4 servings
What you’ll need:grilled-corn-with-herb-butter-and-corn-nuts-6461

  • 1/2 cup crumbled store-bought or homemade cornbread 
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 tablespoon mixed minced fresh chives, parsley, and thyme
  • 1 teaspoon kosher salt plus more
  • 1/2 teaspoon freshly ground black pepper
  • 4 ears of corn, husked, both ends trimmed
  • 1 tablespoon olive oil
  • 1/2 cup coarsely chopped store-bought toasted corn

What you’ll need to do:

  • If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.
  • Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.
  • Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.
  • Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.
  • Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.

Recipe & picture from Bon Appetit

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