Grilled Corn by Sara Kramer and Sarah Hymanson

Drescription

"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."

Ingredients

• 1 stick (4 ounces) unsalted butter
• 4 garlic cloves, grated on a microplane
• 1 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 cup thinly sliced pepperoncini
• 1 tablespoon pepperoncini pickling liquid
• 4 ears corn, husked, each ear cut into 4 equal pieces
• 1/4 cup neutral oil, such as canola or sunflower
• 1 teaspoon kosher salt

Directions

1. 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.
2. Remove from the heat, stir in the salt, white pepper, sliced pepperoncini, and the pickling liquid. Set aside.
3. Corn
4. Preheat a grill to medium-high heat.
5. 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.
6. Transfer the grilled corn to a serving dish, spoon the pepperoncini butter over, and serve.