Thinking Outside the Husk
Lessons learned abroad sparked Sweet Corn Charlie’s success
Add some heat from the bayou next time you grill up some sweet summer corn!
Ingredients
- 1½ teaspoons smoked paprika
- ½ teaspoon hot paprika
- 1 teaspoon dried oregano
- ½ teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon coarse salt
- ¼ teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (50 heat)
- 1 teaspoon chopped fresh parsley
- 1 stick butter
- 1–2 dashes hot sauce
- 6 ears corn
Instructions
Serves 3–6 
Mix all the ingredients except the butter, hot sauce and corn into a microwave-safe bowl. Add the butter.
Heat in the microwave for 30–50 seconds, enough to make it soft but not completely melted. Alternatively, leave the butter out at room temperature for 3-4 hours until soft. Mix the butter in with the spices.
For best results, make the day before. Cover and refrigerate. It will keep nicely if refrigerated for a week to 10 days. Bring it to room temperature to serve.
To prepare the corn:
Shuck the corn and soak in icy water for about an hour. Dry off the corn and coat lightly with olive oil. Grill over medium heat. Remove from the grill and slather in seasoned butter.
Recipe by Bill Murray
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