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Prep time
20 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
"The grilled-corn equivalent of a salt-and-vinegar chip, this recipe hits that perfect-for-a-summer-day sweet spot. We like cutting our corn into smaller pieces here because they're easier to rub around in the vinegary pool of butter. You could also cut the kernels from the cob and toss with the butter for a warm salad version, or keep your ears whole if you can't be bothered. (We'll take any excuse to use those little pronged, corn-shaped com-grabber things.) But no matter how you cut the corn, make sure you spoon a generous amount of the pepperoncini butter over it and continue to dip as you make your way through—you want that hit of spice and sour in every bite." — Rahanna Bisseret Martinez
—Food52
Test Kitchen Notes
Recipe from “Flavor+Us: Cooking for Everyone” © 2023 by Rahanna Bisseret Martinez —The Editors
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Ingredients
- Pepperoncini Butter
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1
stick (4 ounces) unsalted butter
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4
garlic cloves, grated on a Microplane
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1 teaspoon
kosher salt
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1/4 teaspoon
ground white pepper
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1/2 cup
thinly sliced pepperoncini
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1 tablespoon
pepperoncini pickling liquid
- Corn
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4
ears corn, husked, each ear cut into 4 equal pieces
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1/4 cup
neutral oil, such as canola or sunflower
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1 teaspoon
kosher salt
Directions
- Pepperoncini Butter
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In a small saucepan, combine the butter and garlic and cook over medium heat until the butter turns golden brown and the garlic is toasty, 7 to 10 minutes.
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Remove from the heat, stir in the salt, white pepper, sliced pepperoncini, and the pickling liquid. Set aside.
- Corn
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Preheat a grill to medium-high heat.
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In a large bowl, coat the corn with the oil and sprinkle with the salt. Grill the corn for 8 to 12 minutes, turning frequently to lightly char al sides.
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Transfer the grilled corn to a serving dish, spoon the pepperoncini butter over, and serve.
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