Salads

Grilled Corn with Calabrian Chile Butter

Makes 6 to 12 servings

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Grilled Corn with Calabrian Chile Butter

Makes 6 to 12 servings

The Calabrian chile butter is a nice complement that brings the heat to this dish. The butter can be, and is best, made in advance to save time when preparing the corn.
  1. Grilled Corn with Calabrian Chile Butter-1
  1. Grilled Corn with Calabrian Chile Butter-1

Ingredients

  • 6 ears corn, husked
  • Olive oil, for brushing
  • ½ teaspoon plus pinch kosher salt, divided
  • 4 ounces high-quality butter, room temperature
  • 2 teaspoons jarred Calabrian chiles in oil
  • ¼ teaspoon grated lemon zest

Preparation

  1. Fitted with the grill plates, preheat the Cuisinart® Griddler® to High with the unit closed. 
  2. While the grill is heating, brush the corn with oil and sprinkle with pinch of salt. 
  3. Place half of the seasoned corn on the hot grill and close to make contact with the top of the corn. Cook until the corn is nicely grilled on all sides, turning as needed. Remove and repeat with the remaining corn. 
  4. While corn is cooking, prepare the butter. Place the butter into a mini chopper and process until smooth. Add the chiles, lemon zest, and remaining ½ teaspoon salt. Process until incorporated and smooth. 
  5. Serve whole ears or cut each in half. Top with butter or serve on the side. Leftover butter can be stored in the refrigerator in a small contair or wrapped in plastic for up to 2 weeks.

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