Corn-on-the-Cob Basted with Scampi-Butter...Grilled or Roasted

(July 6, 2006)

Charlie asked Lauren:
...submit your question to Lauren!

I read your column, this past week, on cooking fresh corn after the kernels have been cut off the cob. Oddly, my kids don’t like corn that way and will only eat corn when cooked and served on the cob, which I do often, during the summer months. I have always cooked corn simply, submerging the cleaned ears in boiling water and then I dress them with melted butter and some salt. I’m wondering if you could give me another way to cook corn on the cob, so it tastes more exciting. Also, is clarified butter or the regular kind the right choice for serving with corn on the cob? I’m not sure what one uses clarified butter for other than pan-frying.

Lauren says...

Well, although the way you've been cooking fresh corn is essentially "perfect" and sometimes, (as the old saying goes, "if it's not broke, don't fix it"…) since it's so easy to make fresh corn on the cob taste unusually savory and exciting, why not go for it! First, let's stay where you are, for the moment, in a pot of boiling liquid. Why just use water when you can use broth? Submerge the cleaned corn into hot vegetable or chicken stock and cover the pot. Cook the corn on medium heat for 5 minutes, and then reduce the heat to low and cook for another 5 minutes. Turn off the pot and let the corn cobs sit there for another few minutes, just to let them absorb more of the broth's goodness. Remove the cobs, using tongs, and serve them hot, with softened butter and salt. (Or, fold some minced chives into softened butter, and use that to spread on the cooked corn.) And don't worry about wasting the broth. Just let it cool and either refrigerate for a few days and use it for something else (like rice or soup) or freeze it until needed.

If you've never grilled fresh corn on the cob, you're in for a treat! All you do is pull back the outer husks on your corn, pull off and discard all strands of corn-silk and rinse the corn with cold running water. Allow any water that clings to the corn to remain, then simply pull the outer husks back up around the corn and scrunch the top shut with a bit of aluminum foil. Then, grill the corn, over direct heat, over hot coals, turning occasionally, for about 15 minutes. Then, use tongs to transfer the ears to a platter and serve the corn that way, passing some softened butter and a dish of Kosher or sea salt, at the table. (Alternatively, if you purchase corn that has already had the husks and silk totally or partially removed, take off any silk and husk and wrap the wet corn in aluminum foil, dull side out).

Now, to get things even better, you can season the corn before grilling! Melt some butter and, when hot and bubbling, you could season the butter with curry, cumin or crumbled dried oregano, or with a piquant Cajun spice blend. Or, add some minced garlic or minced fresh chives or scallions and sauté these additions in the butter, until softened and fragrant. Then add salt and pepper to taste. Another way to "shake things up," flavor-wise, is to add a shot or two of your favorite hot sauce to the melted butter. Then, just brush the exposed corn kernels with this seasoned mixture, wrap up the ears and grill them, as previously described.

If you don't have a grill, who cares? You can just roast the seasoned corn on a preheated shallow baking sheet (preheat the oven to 450°F and roast the wrapped corn for about 15 minutes). You can also sear the wrapped corn on a hot stove top grill pan. After about 8 minutes, occasionally turning the cobs, you'll then lower the heat and place an inverted, heatproof bowl over the corn and continue to cook until tender, about 5 minutes more.

As far as using clarified butter to grill fresh corn or to serve with corn, this is not the best choice, and for several reasons. First, when cooking corn on the grill, you'll get the best (most savory) flavor, if the corn becomes somewhat caramelized in random spots. Since the milk solids in "whole" (not clarified) butter are heat sensitive, these milk solids will encourage browning (caramelization) sooner in the cooking process, thus giving you great color and flavor, without having to overcook the corn.

Clarified butter is also not my first choice to brush on freshly cooked ears of corn simply because it's not as rich-tasting as whole butter. Clarified butter is a great choice for certain cooking procedures, like when shallow pan-frying foods. As when using oil, clarified butter can withstand a longer time over high heat before burning and because of its buttery flavor, it adds an extra flavor dimension to pan-fried foods. Also, because of it's clarity (after removing the milk solids), some feel that clarified butter makes the most esthetically appealing "dip" to use for cooked lobster or steamed clams. I, however, once again, vote for the more luxurious texture and "full" taste of whole butter. (By the way, clarified butter is also not ever recommended as a substitute when baking.)

And, for those of you looking to omit the butter entirely when cooking and serving fresh corn, just use best-quality, extra-virgin olive oil (or better yet, use my Garlic Confit oil), when making the scampi mixture or when seasoning at the table.

So, for all of you who love corn served "the old fashioned way," Here's an official recipe for a delish side dish that should make you very happy.

Corn-on-the-Cob Basted with Scampi-Butter...Grilled or Roasted

Yield: serves 8

In this recipe, fresh corn is basted with a savory "scampi" butter that's imbued with the intense flavor of sautéed minced scallions and garlic. Then, the seasoned ears are wrapped securely in their husks or with foil and either cooked on the grill or roasted in the oven. Since the corn is already pre-seasoned, there's no need to pass additional butter, at the table. I would, however, provide additional salt. Another great reason to cook corn pre-wrapped is that they stay hot longer. Choose uniform looking, young specimens and, when shopping, it's a good idea to buy and extra ear and use that one for testing for doneness. Lastly, if you're not fond of eating corn directly from the cob, see the end of this recipe for instructions to slice the kernels off the cobs and then sauté them, in the scampi butter or check out another recipe that's a favorite with my family for Sautéed Fresh Corn.

Special Equipment:

• Gas or charcoal grill (or, if roasting, a large, dark, shallow baking sheet)

For the Corn:
• 1 stick (1/2 cup) melted unsalted butter (or use some or all Garlic Confit Oil, or regular extra-virgin olive oil)
• 1/2 cup minced scallions (use the white and 1 1/2 inches of the green)
• 4 garlic cloves, minced
• 2 tablespoons minced flat-leaf Italian parsley or thinly sliced chives
• Kosher or sea salt and freshly ground black pepper to taste
• 8 ears of yellow, white or bi-colored corn, outer husks pulled back (and kept attached at one end) and all silk removed (If your corn has had the husk and silk removed, you'll use aluminum foil.)

1) To season and wrap the corn: First melt the butter (or heat the oil) in a 10-inch heavy-bottomed skillet, over medium heat and, when hot and bubbling, stir in the scallions and garlic. Sauté the vegetables until softened, about 4 minutes, then stir in the herbs and some salt and black pepper, to taste. Let the scallion butter cool to just warm. One by one, brush the corn liberally with the scampi mixture and sprinkle lightly with salt. Pull the husks back up, surrounding the corn fully, then place a piece of aluminum foil at the top and scrunch it, securing the husks closed. Alternatively, tear off 8 pieces of aluminum foil, large enough to wrap around each ear of corn, going around 2 or 3 times. One by one, place a cleaned ear of corn on the shiny side of a piece of foil and, after liberally brushing with the scampi mixture, wrap up each ear in the foil, enclosing it completely.

2) To cook the corn on the grill: Either heat a gas grill to the highest setting, with the lid down or, if using a charcoal grill, heat the coals and get them and the food grate very hot. Open the lid and place the wrapped corn on the hot grate, over direct heat, and cook the corn, turning the ears occasionally, until some of the kernels turn golden, and all of them are crisp tender, 10 to 15 minutes, depending on the intensity of heat. Alternatively (depending on what else is cooking on the grill) place the corn to the side, over indirect heat, and cook the ears, covered, turning occasionally until done, 12 to 20 minutes.

3) To roast the corn in the oven: Place a dark shallow baking sheet into the center of the oven and preheat the oven to 450°F for at least 30 minutes. Place the wrapped corn on the hot sheet for 10 to 15 minutes or until the same texture and appearance is achieved, as when cooking on a grill. (Alternatively, you can sear the corn on a hot stove-top grill pan, occasionally turning the cobs, to help them to caramelize in random spots. After about 8 minutes, cover the pan with a large, inverted, heatproof (stainless steel) bowl and turn the heat down to low. Continue cooking the corn until tender, about 5 more minutes.)

4) To serve: pile the still-wrapped corn on a large serving platter and let each person help themselves, using tongs. Pass a dish with kosher or sea salt (or a salt mill), at the table.

5) To serve this corn dish, without the cobs: Before cooking, use a sharp chef's knife to cut off the corn kernels. To do this, stand a completely clean ear of corn on its blunt end, inside a wide shallow bowl. Use the knife to slice down the shaft of the ear, repeatedly, until all the kernels have fallen into the bowl. Try not to slice too deep, however, or you'll get some of the tough cob intermingled with the kernels. When finished removing all the kernels, use the blade of the knife to scrape the cob, going away from you, releasing it's rich milk into the bowl of corn. Assemble the scampi butter, as directed (without adding the parsley or chives) then sauté the corn in the hot scampi butter, in a 12-inch, deep-sided skillet, over medium heat, until the kernels are crisp tender, about 8 to 10 minutes. Stir in the herbs and some salt and pepper, to taste. Serve hot.

Timing is Everything:


• The scallions and the garlic can be mince one day ahead and kept refrigerated in separate, small well covered bowls.
• The corn can be seasoned and wrapped one day ahead and kept refrigerated, stored in a sealed jumbo plastic bag.

Front Page

Print This Page
Email this page

Questions for Lauren Groveman's Kitchen:

Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home "Matters," on 1460 WVOX.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.