Easter nostalgia conjures up memories of egg hunts, baskets of candy, and glazed ham studded with canned pineapple slices and maraschino cherries, which inspired us to revisit classic Americana foods and update them with a global twist. Our recipe is a modern take on Madmen-era comfort, familiar and fresh.
Some things, however, are perfect the way they are, so we will happily serve a ‘50s dry martini to toast the holiday and its announcement of spring.
Grilled Corn on the Cob with Parmesan Butter Recipe
This dish is best at the height of summer when corn is at its peak at the farmers’ market; however, grilling the ears and adding basil bolsters the flavor and still yields a delicious treat. Just take care to be judicious with the smoked salt since a little goes a long way.
Yield: 4 servings
Ingredients
4 tablespoons unsalted butter at room temperature
1 tablespoon basil, minced
4 ears of corn, shucked
1/4 teaspoon Maldon smoked sea salt
4 tablespoons Parmesan cheese, freshly grated
Directions
To start, preheat the grill to 425˚F, and brush it with some oil to prevent any sticking. Next, get a small bowl and add some butter and basil to it. Mix the ingredients well, and season with some pepper to taste.
Once the grill is ready, add the corn to it, and cover it. Turn the corn occasionally until the entire ear is nicely charred but not burnt – this should take about 15 minutes.
When the corn is cooked, take a tablespoon of butter and rub it on each ear until it starts to melt. Then sprinkle a tablespoon of cheese over the buttery corn, spreading it evenly. Finally, add just a few grains of sea salt on top, and serve immediately.
If you liked our Grilled Corn on the Cob with Parmesan Butter recipe, check out:
Lamb with Green Peas and Parmesan Sauce
Grilled Corn, Cilantro, and Avocado Salad
