Grilled Corn with Cumin Scallion Butter

1. 1

   In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.

2. 2

   In an electric coffee/spice grinder finely grind seeds and salt.

3. 3

   Finely chop enough scallion greens to measure 1/3 cup.

4. 4

   In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice.

5. 5

   Cool butter.

6. 6

   While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk.

7. 7

   Brush kernels with some butter and reassemble husks over ears.

8. 8

   Chill remaining butter, covered.

9. 9

   Peel off a few layers of husks and tear lengthwise into narrow strips.

10. 10

    Tie ends of reassembled ears with strips of husks.

11. 11

    Corn may be prepared 1 day ahead and chilled, covered.

12. 12

    Prepare grill.

13. 13

    Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes.

14. 14

    (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450F.

15. 15

    oven, turning it occasionally, 35 minutes.)

16. 16

    Reheat remaining cumin scallion butter.

17. 17

    Serve corn with melted butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.