Total Time
15 Mins
Yield
Serves 4
Christopher Baker 

How to Make It

Step 1

Grill 4 shucked ears of corn over medium-high heat, turning occasionally, until tender and slightly charred, 6 to 8 minutes.

Step 2

Cut the kernels off the cobs into a large bowl. Toss with 2 tablespoons unsalted butter, 2 sliced scallions, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

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Ratings & Reviews

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Reviews
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