Grilled Corn with Herb Butter and Corn Nuts

By danyell923

Recipes & Menus | recipes

Grilled Corn with Herb Butter and Corn Nuts
As the chef at Yardbird in Miami, Jeff McInnis always has extra cornbread to take home. He turns it into breadcrumbs to top grilled corn, then takes it further by adding crunchy kernels of store-bought toasted corn.

4 servings

active:

30 minutes

total:

30 minutes

Recipe by Jeff McInnis

Photograph by Romulo Yanes

September 2012

Ingredients

• 1/2 cup crumbled store-bought or homemade cornbread (optional)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 garlic clove, minced
• 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
• 1 teaspoon kosher salt plus more
• 1/2 teaspoon freshly ground black pepper
• 4 ears of corn, husked, both ends trimmed
• 1 tablespoon olive oil
• 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)

Details

Servings 4
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.

Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.

Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.

Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.

Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.

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