1/4cupdried seaweed,or one (0.6 ounce) Atlantic Sea Farms Kelp Cube
3tablespoonsroom temperature lightly salted butter
Freshly ground black pepper
1pinchdry ginger, optional
1pinchchile flakes or hot pepper sauce,optional
1/4teaspoongrated lemon or lime zest, optional
For the corn
4earscorn, 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.