Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place the corn in a large bowl with well-salted water and let soak for up to an hour.
- Meanwhile, add the anchovies to a large bowl and mash with a fork until a paste forms. Add the butter, Ranch Rub, paprika, garlic, lemon zest and lemon juice and continue to mash until completely combined. Set aside.
- Remove the corn from the salted water and place over indirect heat. Cook, turning, until tender, about 5 minutes. Move the corn over direct heat to give it a little char, about 1 minute per side.
- While the corn is still hot, spread lots of ranchovy butter all over it with a pastry brush. Serve immediately.
- (Alternatively, you can bake the pre-soaked corn on a baking sheet in a 350 degree F oven until tender, about 7 minutes, then broil it for 45 seconds to give it some char.)
- Combine all the ingredients in a medium bowl and mix well. Makes about 3/4 cup.
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