The Kitchen (The home of Delicious Arabic Food) invites you to try Grilled Corn on the Cob with Sumac Butter Recipe. Enjoy the Arabic cuisine and learn how to make Grilled Corn on the Cob with Sumac Butter.
Use the leftover corn cooking liquid to make corn or lobster chowder. It’s absolutely packed with corn flavour. Sumac is a pleasantly sour Lebanese spice that can be found at Middle Eastern groceries or specialty food shops. Yield is 4 servings.
Courtesy of: Christine Cushing
4 cup milk
4 cup water
4 cobs corn, husked
3 Tbsp butter, melted, plus more softened butter to taste, for serving
1 tsp ground sumac
Freshly cracked black pepper
1. Bring milk and water to a boil in a large pot and add some salt.
2. Put the corn in the pot and cover with a smaller lid than the top of the pot to keep corn immersed in the boiling liquid.
3. Cook corn for 6 minutes and remove with tongs.
4. In a small bowl, mix together melted butter and sumac and season with salt and pepper.
5. Season corn with salt and pepper.
6. Preheat grill to medium-high heat.
7. Put corn on the grill.
8. Brush corn with the melted butter and cook, turning occasionally, until some of the kernels are golden brown, about 4 minutes total.
9. Serve corn with softened butter and more salt and pepper.