Grilled Corn with Flavored Butters Recipe

Summer dinners with buttery grilled corn are excellent. Everyone can roll an ear in their favorite Cajun, miso, or green goddess butter in shallow bowls, making it tastier.

INGREDIENTS 

2 sticks (1 cup) unsalted butter, at room temperature 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1/2 teaspoon dried thyme Kosher salt and freshly ground black pepper

2 sticks (1 cup) unsalted butter, at room temperature 3 tablespoons white miso 1 teaspoon crushed red pepper flake 1 teaspoon rice wine vinegar Finely grated zest and juice of 1 lime Kosher salt Toasted sesame seeds, for serving

INSTRUCTIONS 

 1

Cajun butter is made by mixing butter, paprika, cayenne, garlic powder, onion powder, oregano, thyme, 2 teaspoons salt, and 1/2 teaspoon black pepper in a medium bowl.

 2

Miso butter is made by whisking butter, miso, crushed red pepper flakes, rice wine vinegar, lime zest and juice, and 1 teaspoon salt in a medium basin.  

 3

Grind butter, cilantro, parsley, scallions, garlic, lemon zest and juice, 2 teaspoons salt, and 1/2 teaspoon black pepper to make green goddess butter. Stop and scrape sides to purée smoothly.

 4

Grill the corn on medium-high heat. Lightly grease the grates. 

 5

Grill the corn for 8–10 minutes, turning periodically, until lightly browned and tender. Serve hot on a big wooden board or dish with Cajun, miso, and green goddess butter. 

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