Grilled corn with Sriracha butter from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 85) by Joanne Chang and Karen Akunowicz

  • scallions
  • corn on the cob
  • butter
  • Sriracha sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 14, 2020

    I substitued gochugang for the Sriracha, and it was delicious! It paired so well with the corn. Instead of grilling, I made it as instructed in a cast iron skillet on the stove, rolling it first in the oil with salt and pepper. This technique worked well, and while my kids preferred to eat theirs with plain butter, they still loved the lightly charred corn. I had a lot of leftover butter, but it could be used in a variety of ways. So far, I've also used it as a spread on fried egg breakfast sandwiches, which was fantastic.

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