Charred Summer Corn with Maple Infused Butter

Serves: 6                        



Corn cobs in husks
½ cup 
Riviera Salted Butter
3 tbsp. 
Maple syrup



  1. Soak corn in husks in salted water for at least 30 minutes.
  2. Grill corn in husks over medium heat for about 5 minutes per side.
  3. Combine butter and syrup using a small food processor or hand blender.
  4. Peel cooked corn and spread maple infused butter over each cob.



Serve any excess maple butter over pancakes or French toast.

Complete this menu with:

Wagyu Beef Frankfurters Topped 3 Ways

Grilled Peaches with Gelato & Maple Bourbon Caramel