Grilled Corn with Spiced Tasso Butter

Smoked Cajun tasso ham lends and incredible spicy, smoky note to corn that's been grilled and scraped off the cob. If you can't find tasso ham, substitute another smoked ham.

• 2 oz. (4 Tbs.) unsalted butter, softened
• 1 oz. tasso (smoked Cajun pork), minced (1/4 cup)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. sweet pimentón (smoked paprika)
• 1/2 tsp. honey
• 1/4 tsp. ground mace
• 1/4 tsp. dried sage
• 1/8 tsp. cayenne
• 1/8 tsp. dried thyme
• 8 medium ears corn, shucked
• Kosher salt

In a small bowl, mix the butter, tasso, garlic powder, onion powder, paprika, honey, mace, sage, cayenne, and thyme until well combined. (The tasso butter can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months. Find more ways to use up the rest of the tasso at our Test Kitchen Blog.)


Prepare a gas or charcoal grill fire for direct cooking over medium (450°F) heat. Grill the corn, turning occasionally, until tender and browned in spots, about 10 minutes. (The corn can be grilled 1 day ahead.)


Cut the corn kernels from the cobs. In a 12-inch skillet over medium heat, melt 2 Tbs. of the tasso butter. Add the corn and toss until heated through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving bowl, garnish with a dollop of the remaining butter, and serve immediately.