Charred Corn Parmigiano with Basil-Garlic Butter and Paprika
This dish combines everything I love about summer: buttered corn, fresh basil... add lobsters and burgers on the grill, bottles of rosé, and punch bowls filled with my favorite batched cocktail, and you have all the ingredients for a perfect summer afternoon. Parmigiano Reggiano cheese doesn't turn up in corn dishes very often. But the nuttiness of the cheese and the pepper note from the paprika are a great pairing and give the dish a buttery richness.
Adapted from Bobby Flay: Chapter One
Ingredients
Corn
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped garlic
- 2 tablespoons crème fraîche
- 2 tablespoons hot smoked paprika
- 2 canned piquillo peppers, pureed
- 1 tablespoon fresh lemon juice
- 8 large ears of corn, husks and silks removed
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons freshly grated Parmigiano Reggiano cheese
- ¼ cup Basil-Garlic Compound Butter (recipe follows), at room temperature
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon coarsely chopped fresh oregano
- 2 tablespoons finely chopped fresh chives
Basil-Garlic Compound Butter
Makes about 1 cup - 1 cup (2 sticks) unsalted butter, at room temperature - ½ cup coarsely chopped fresh basil leaves - 2 teaspoons finely chopped garlic - Kosher salt and freshly ground black pepper
Instructions
Corn
- Heat a grill to high.
- In a small bowl, whisk together the mayonnaise, garlic, crème fraîche, 1 tablespoon of the smoked paprika, the piquillo pepper puree, and the lemon juice to combine. Set aside.
- Brush the corn with 2 tablespoons of the olive oil and season with salt and black pepper. Grill the corn, turning occasionally, until charred on all sides, about 10 minutes. Remove from the grill and, using a sharp knife, cut off all the kernels. (Discard the cobs.)
- In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the charred corn and toss to coat with the oil. Add the mayonnaise mixture, 2 tablespoons of the Parmigiano, and the compound butter and fold to combine. Cook, folding, until creamy and heated through, about 6 minutes. Stir in the basil and oregano. Season with salt and pepper, and remove from the heat.
- To serve, transfer to a large, wide, shallow bowl or divide among four small, wide, shallow bowls. Sprinkle with the remaining 1 tablespoon paprika, remaining 2 tablespoons Parmigiano, and the chives.
Basil-Garlic Compound Butter
Makes about 1 cup 1 cup (2 sticks) unsalted butter, at room temperature ½ cup coarsely chopped fresh basil leaves 2 teaspoons finely chopped garlic Kosher salt and freshly ground black pepper In a food processor, combine the butter, basil, and garlic and pulse until smooth. Season with salt and pepper. Transfer to an airtight container and store in the refrigerator for up to 1 month. Alternatively, shape the butter into a log, wrap it in parchment paper, and store in the freezer for up to 3 months.