We’ll never pass up a fantastic cookbook by a chef who’s turned the focus squarely to vegetables. Portland’s Joshua McFadden of renowned eatery Ava Gene’s takes you on a tour of the bountiful garden through all the seasons. This grilled corn with spice alla diavola butter is a spicy summer treat!
Not quite a recipe, this dish is a reminder that when you have a fridge stocked with good condiments, such as my alla diavola butter, great meals are minutes away. You can use any of the compound butters in the book, and it’s fun to set out several butters and let your friends choose their own.
- Sweet corn, husked
- freshly grated Pecorino Romano cheese
Alla Diavola Butter
- 1/2 pound unsalted butter, at room temperature
- 1 tablespon smoked paprika
- 1 tablespoon Dried chile flakes
- 1 tablespoon cracked black pepper
- 1/2 teaspoon kosher salt
- 1/4 cup finely chopped seeded pepperoncini (patted dry on paper towels after chopping)
- 1 tablespoon hot sauce, such as Tabasco
For the butter
Fold all the ingredients together with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. Chill the butter for at least 1 hour to firm it up and to let the flavors marry and permeate the butter.
For the corn
Heat a grill to medium-high.
Arrange the corn — unoiled — on the grill and cook for only a couple of minutes, turning so that all sides get exposed to the heat. You just want to warm the exterior and maybe give it a kiss of smoke and flame, but you want the interior of the kernels to stay juicy and almost raw.
Arrange the corn on a platter and slather with the butter, turning the ears so they get entirely coated. Shower with grated pecorino and eat right away.