Grilled Corn with Alla Diavola Butter and Pecorino

Not quite a recipe, this dish is a reminder that when you have a fridge stocked with good condiments, such as my alla diavola butter, great meals are minutes away. You can use any of the compound butters in the book (starting here), and it’s fun to set out several butters and let your friends choose their own.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat a grill to medium-high.

Step 2

Arrange the corn—unoiled—on the grill and coo? ?or only a cou?le o?

Step 3

minutes, turning so that all sides get ex?osed to the heat. You ?ust want to warm the exterior and maybe give it a ?iss o? smo?e and ?lame, but you want the interior o? the ?ernels to stay ?uicy and almost raw.

Step 4

Arrange the corn on a ?latter and slather with the butter, turning the ears so they get entirely coated. Shower with grated ?ecorino and eat right away.

Step 5

In the kitchen When grilling corn, you’ve got choices. You can remove all the husks and silks and grill “naked,” or you can pull back the husks but leave them attached, and remove the silks. Or for less-charred results, pull back the husks, remove the silks, and then pull the husks back into position—the corn will steam rather than grill, but it will still pick up some smoky flavor.