Christopher Baker 
Total Time
15 Mins
Serves 4

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.

You May Like

Ratings & Reviews