Corn , Brown Butter , Sage , Pecans
Best for: Autumn cookouts and holiday meals cooked outdoors.
Nutty brown butter and toasted pecans bring a cozy finish to grilled sweet corn. Fresh sage adds a savory note, and a small splash of cider vinegar keeps the richness in balance.
Grill: Two-zone, 400–425°F. Equipment: Tongs, small light-interior grill-safe skillet, heat-resistant gloves, heatproof bowl.
Ingredients
15–18 minutes Total: 25–28 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 2 teaspoons neutral oil
- ¼ teaspoon fine sea salt
- ⅓ cup finely chopped pecans
- 4 tablespoons unsalted butter, cut into pieces
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon apple cider vinegar
- ¼ teaspoon black pepper
Directions
Preheat a two-zone grill to 400–425°F. Coat the corn with oil and salt.
Toast the pecans in a dry grill-safe skillet over moderate direct heat for 2–3 minutes, stirring often. Transfer to a heatproof bowl.
Grill the corn over direct heat for 12–15 minutes, turning frequently, until tender and charred in spots.
During the final minutes of grilling, melt the butter in the skillet over moderate heat. Stir frequently for 3–5 minutes until the milk solids turn golden brown and smell nutty. Add the sage for the final 20–30 seconds.
Immediately pour the browned butter and sage into the bowl with the pecans. Let stand for 1 minute, then carefully stir in the cider vinegar and pepper; the mixture may sputter slightly.
Arrange the hot corn on a platter. Spoon the pecan brown butter over it, turning the ears to coat, and serve with the extra topping from the platter.
Grilling tip: Use a skillet with a light-colored interior so you can see the butter browning, and remove it as soon as the milk solids turn golden.
