Photo: Victor Protasio

people food

The chef and author of theCRU Oyster Bar Nantucket Cookbookturns up the flavor on the cookout favorite

Erin Zircher’s Grilled Corn with Chile-Herb Butter

1 cup (8 oz.) unsalted butter, softened¼ cup minced shallot (from 1 medium shallot)2 Tbsp. finely chopped fresh chives1 Tbsp. fresh lemon thyme leaves (or 1 Tbsp. regular thyme leaves and 1 Tbsp. lemon zest)1 red Fresno chile, seeded and minced1 garlic clove, minced¼ tsp. freshly ground black pepper1 cup plus 1 tsp. kosher salt, divided8 ears fresh sweet corn, in husks1 gallon cold tap water

  1. Stir together softened butter, shallot, chives, lemon thyme, chile, garlic, pepper and 1 teaspoon salt in a medium bowl. Set aside until ready to serve.

  2. Cut the very top of husk off each ear. Fill a kitchen sink or a large stockpot with 1 gallon cold water and remaining 1 cup kosher salt. Place corn in cold salty water, and let soak at least 1 hour before grilling.

  3. Preheat grill to medium high (400° to 450°). Remove corn from salt water, and pat dry with paper towels. Grill 12 to 15 minutes, turning occasionally, until husks begin to char. Pull back husks, and serve with compound butter.

Serves: 8Active time: 20 minutesTotal time: 1 hour, 20 minutes (includes soaking time)

source: people.com