Kelp Butter with Grilled Corn on the Cob

Making seaweed butter is one of the easiest ways to use local sugar kelp year round. In the autumn and winter months when fresh sugar kelp is not in season, kelp butter is a great way to keep the seaweed party going. This is a recipe from Kathy Gunst which was promoted on the CT Public Radios interview about farming in our lovely state. It’s worth a listen!

INGREDIENTS  

For the seaweed butter

  • 1/4 cup dried seaweed, or one (0.6 ounce) Atlantic Sea Farms Kelp Cube

  • 3 tablespoons room temperature lightly salted butter

  • Freshly ground black pepper

  • 1 pinch dry ginger, optional

  • 1 pinch chile flakes or hot pepper sauce, optional

  • 1/4 teaspoon grated lemon or lime zest, optional

For the corn

  • 4 ears corn, husks pulled back (but not removed), silk removed

  • Vegetable oil for the grill

INSTRUCTIONS 

  • To make the seaweed butter: If using dried seaweed, place the seaweed in a spice grinder, blender, or food processor and whirl until pulverized. In a small bowl, mix the (dried or fresh) seaweed and the butter until thoroughly incorporated. Season with pepper to taste. Mix in optional ingredients if you like.

  • Preheat a gas or charcoal grill until hot, about 450 degrees. Lightly oil the grates with the oil. Place the corn on the hot grill with the husks hanging over the edge so they don’t cook or burn. Grill the corn about 3 to 4 minutes per side, depending on how young or thick the kernels are, turning the corn once or twice.

  • Remove the hot corn from the grill and place on a platter. Place a teaspoon or so of seaweed butter on each ear of corn and serve any remaining butter on the side.

Photo credit: Kathy Gunst of Here and Now

Photo credit: Kathy Gunst of Here and Now

James Douglas