Sweet Summer Corn Recipe

Bring corn to room temperature for even cooking and preheat grill (or skillet) to medium-high (about 400°F / 200°C). If using a charcoal grill, set up two-zone fire for direct searing then indirect holding.

Have all butter measured and labne at refrigerator-cold until ready to assemble (labne slightly chilled holds texture when mixed with warm brown butter).

Combine seasoned butter

In a small bowl, mash 6 tablespoons room-temperature unsalted butter with 2 teaspoons Goosefeather Barbecue 5-Spice, 1/2 teaspoon smoked paprika, 1 teaspoon light brown sugar, 1/2 teaspoon apple cider vinegar and 1/2 teaspoon kosher salt until fully incorporated and smooth. Taste and adjust seasoning — it should be savory, slightly sweet, and fragrant. Reserve at room temperature so it spreads easily.

Brown the butter

Place 2 tablespoons unsalted butter in a small light-colored skillet over medium heat. Melt and continue cooking, swirling the pan, until butter foams, solids turn golden-brown and nutty aroma develops — about 2–4 minutes. Remove immediately from heat to stop browning and transfer to a heatproof bowl to cool for 2 minutes.

Assemble labne

Stir the warm brown butter into 1 cup labne (or thick Greek yogurt) along with 1 teaspoon honey, 1 teaspoon lemon zest, 1/2 tablespoon fresh lemon juice and 1/4 teaspoon fine sea salt. Mix until smooth and slightly glossy. Adjust sweetness or acidity to taste. Keep warmish or at room temperature while you cook the corn so the brown butter flavor remains pronounced when served.

If grilling: lightly brush each ear with 1 tablespoon unsalted butter (total 4 tbs used here) and season with 1/2 teaspoon fine sea salt and 1/2 teaspoon coarse black pepper, distributed across ears. Place directly on the grill grates over direct heat. Cook, turning every 2–3 minutes, until kernels are blistered and charred in spots — about 8–12 minutes total depending on heat and corn size.

If stovetop: heat a large cast-iron skillet or heavy griddle over medium-high. Add 1 tablespoon butter to the pan and swirl. Add corn, turning every 2–3 minutes, cooking 8–12 minutes until nicely browned and blistered. Add remaining butter to pan in the last 1–2 minutes to baste.

Place a generous spoonful (about 2 tablespoons) of Brown Butter Labne on each serving plate or a shallow platter and spread into a small bed.

As each ear finishes, use a knife to rub or brush the Goosefeather Barbecue 5‑Spice Butter all over the hot corn so it melts into the kernels (about 1.5 tablespoons per ear).

Lay the buttered corn on top of the labne bed. Sprinkle each ear with snipped chives (about 1/2 tablespoon per ear), toasted sesame seeds or dukkah if using, and a light dusting of flaky finishing salt. Serve with lemon wedges so guests can squeeze to taste.

Optional: For a composed platter, drizzle any remaining melted 5‑spice butter and a small spoonful of brown butter from the labne over the corn for extra gloss and aroma.