What better way to celebrate Father’s Day than fresh grilled corn?
6 tablespoons unsalted butter at room temperature
1 tablespoon red chile flakes
½ teaspoon organic dried oregano
½ teaspoon salt
2 teaspoons clover honey
4 ears fresh corn
Preheat barbecue grill to medium heat (about 350 degrees). Prepare corn for grilling by soaking (totally immersed) in cold water for 10 minutes.
While the corn is immersed in water, melt 2 tablespoons of the butter in small skillet over medium-low heat. Add chile flakes and stir for ten seconds. Remove from heat and transfer to medium bowl. Add oregano, salt, honey, and balance of the butter to bowl. Whip until smooth and transfer to a small serving bowl. Cover until ready to serve.
Remove corn from water, shake off excess water, remove all husks and silk from the corn. Grill the corn until charred in spots, turning 3 or 4 times, for about 12 minutes total time. If you have a cover for the grill, put the cover down in between each turning.
Remove corn from the grill and cut into 2-inch thick rounds. Trim wood skewers to 4 inches in length. Pierce each slice of corn with a wood skewer leaving about one inch on each side of the corn rounds.
Transfer corn to a large platter and serve with chile-butter on the side.
[see the Summer Edition of the Ojai Valley Visitor’s Guide for this article]