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Bourbon butter grilled corn (credit: Felicia LaLomia).

Nothing says summer quite like the grill — and a nice refreshing cocktail. Today, I bring you both. We take our corn out to the grill and douse it in some boozy butter all while sipping on an icy bourbon mixer to escape the heat.

Grilled corn is amazing, the best way to cook it in my opinion. But slather it in this butter, made with Metamodernity Bourbon Whiskey from Matchbook Distilling Co., chili flakes, brown sugar and salt, and the corn has just leveled up. We finish it with the best toppings — more butter, feta cheese and cilantro and this will have you winning at summer barbecues.

Bourbon Butter Grilled Corn

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 4


  • 2 ears corn
  • oil
  • 1 stick unsalted butter
  • 1 tsp brown sugar
  • 1 pinch red pepper flakes
  • 2 pinches salt
  • 1/2 cup bourbon
  • feta cheese, cilantro, red pepper flakes to garnish


  • Prep your grill and heat it to a medium high. Brush the oil on each of the corn ears and place on the grates. Rotate every few minutes until the kernels feel soft, about 10 minutes.
  • Meanwhile, place a pot over the heat on the grates. Add your stick of butter to melt. Stir in brown sugar, chili flakes, salt and bourbon. Bring to a simmer and cook for 5 to 7 minutes. When corn is about two minutes from being done, brush each ear with the butter.
  • Remove the corn and butter from the heat. Plate up the corn with more butter, feta cheese, flakey salt, chili flakes and cilantro. Enjoy!
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