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Grilled corn is better than boiled for one reason: direct heat caramelizes the sugars in the kernels instead of leaching them into water. Which brings us to grilled corn on the cob. Corn straight off the flame, slathered in a chili-lime butter that cuts the sweetness. Adapted from a James Martin recipe, with more heat….
A compound butter is softened butter with something mixed through it, chilled back into a log. It is the cheapest way to add flavor to anything off a grill. Use it to baste a brisket, melt it over roasted vegetables, or stir it through pasta. It takes five minutes and keeps for weeks, which is…
