Grilled Corn on the Cob with Sumac Butter

  • serves 4
Christine Cushing
Christine Cushing

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.

10 Ratings
Directions for: Grilled Corn on the Cob with Sumac Butter


4 cup milk

4 cup water

Coarse salt

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.

See more: Grill, Vegetables, Eggs/Dairy, North American, Barbeque, BBQ

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