This is my new favorite grilled corn recipe...
I came up with this idea when I was making Elote, or Mexican street corn, one night. This is basically the Italian version, and it’s super simple and extremely addictive. It only takes a few minutes to make and your won’t be disappointed! I even tried turning it into a dip by cutting the kernels off the cob and mixing the ingredients together with some mascarpone. It was delicious. I’ll work on it a little bit more and will share it sometime soon.
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Grilled Corn with Calabrian Chili Butter, Pecorino & Basil
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 6 1x
Description
If you love Mexican street corn then you will love this Italian riff. The Calabrian chili adds a little bit of a kick, but it’s not too spicy because the butter mellows out the heat. If you love spice add a little bit more, and if you’re spice sensitive just add a tiny bit.
Ingredients
- 6 ears corn, shucked
- 1 stick salted butter, melted
- 1 tablespoon crushed or chopped Calabrian chili peppers
- 1/4 teaspoon kosher salt
- 3 garlic cloves, grated or minced
- Zest and juice of 1 lemon
- Toppings: freshly grated Pecorino and chiffonade or chopped basil
Instructions
Put the butter, crushed chilis, salt, garlic, lemon zest and juice together in a saucepan and bring to a simmer. Cook for a few minutes, until the garlic has softened.
Heat your grill burners on high. Grill the corn for a few minutes on each side, until the kernels are charred. Brush the butter over the corn and coat with grated Pecorino. Sprinkle basil on top and serve.
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