Surrounded as we are by all things beautiful, we tend to find style in everything we encounter—including our food and drink. Home cook, writer, and photographer Amanda Biddle—who many know by her culinary moniker The Striped Spatula—celebrates the beauty of fresh ingredients in both “quick-fix” and “all-day” gourmet recipes (and everything in between) on her blog and on Instagram. And she’s been waiting all month long for the “pretty corn” to arrive at her local farmer’s market so she can share her twist on the classic grilled corn of summer.
For roasted garlic:
- 1 head garlic
- 1 Tbs. olive oil
- pinch kosher salt
For grilled corn:
- 8 ears corn
- 2 Tbs. olive oil
For compound butter:
- ½ cup (1 stick) unsalted butter, softened
- 1 Tbs. olive oil
- 4 cloves roasted garlic
- ¼ cup grated Parmigiano–Reggiano, plus additional for garnish
- ¼ cup chopped fresh basil leaves, plus additional for garnish
- ¼ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Preheat oven to 425 degrees.
- Cut the top off of the garlic head, about ¼ inch down, to expose cloves. Place on a square of foil.
- Drizzle with olive oil and sprinkle with a pinch of salt. Wrap foil up around the garlic to make a purse.
- Place on a baking sheet and roast for 45 minutes to an hour, until garlic is golden, soft, and fragrant. Cool to room temperature.
- Preheat grill over medium-high flame. Peel back the husks of the corn, leaving them attached at the base, and remove silk threads. Lightly brush kernels with oil and re-cover with attached husks.
- Grill corn, turning frequently, until husks are charred and corn is tender, about 15 minutes. If desired, carefully pull back husks with tongs (some of the husks will naturally detach at this point) and grill corn directly for one minute per side until kernels are lightly charred in spots.
- Remove corn from grill and remove and discard remaining husks.
- In a small bowl or food processor, combine softened butter, 1 tablespoon olive oil, four roasted garlic cloves, Parmigiano–Reggiano, kosher salt, and black pepper. Stir in chopped basil leaves (by hand if using a food processor).
- Brush hot corn with compound butter and sprinkle with additional Parmigiano–Reggiano, and chopped basil leaves, if desired.
- Serve immediately.