Myers+Chang's Grilled Corn With Sriracha Butter
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
3 to 6
Ingredients
  • 1/2 cup unsalted butter
  • 5 tablespoons Sriracha
  • 3 teaspoons kosher salt
  • 6 ears corn (we like bicolor or Silver Queen)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 scallions
Directions
  1. In a medium bowl using a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sriracha and 2 teaspoons of the salt like your life depends on it. The butter should be completely orange with no yellow spots and have a whipped texture. Set aside. If you have a grill, preheat the grill.
  2. Shuck the ears of corn and place them on a plate or baking sheet. Drizzle with the olive oil and season with the remaining 1 teaspoon salt and the pepper, rolling the corn around until evenly covered. Place the corn directly on the grill over medium-high heat. If you don’t have a grill, cook the corn in a large flat-bottomed skillet on the stove over medium-high heat. Turn the corn every minute or so until you start to see it pick up some color and char and all the ears are grilled evenly, 12 to 15 minutes.
  3. Remove the corn from the grill, cut the ears in half, and roll them around in the butter. Place them on a serving platter, sprinkle the scallions evenly over the corn, and dig in.