grilled corn with old bay butter

A few weeks ago the GS and I were driving through DC and we passed a gas station with an advertisement for Jamaican food inside. It was a pretty rough looking gas station on a not-so-great street in DC. But in the event that you might run inside to buy a Gatorade or a pack of gum or some chewing tobacco or whatever people buy in gas stations, you could also get jerk chicken or perhaps curried goat.

We decided that this place would either give you food poisoning so horrendous that you would die within 12-24 hours, or we’ll see them featured on The Travel Channel for the best Jamaican food in DC. There is no in-between.

By the way, they also cater.

This is a recipe that feels like (safe) street food, and is perfect for summer. Spice up your regular corn on the cob. It’s officially summer!

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Grilled Corn with Old Bay Butter

8 ears of corn, shucked

2 sticks unsalted butter, at room temperature

4 tablespoons Old Bay seasoning

1 cup crumbled feta cheese

3 tbs chopped cilantro

With a fork (or a hand mixer) blend together the softened butter with the Old Bay seasoning. In Maryland we put Old Bay on everything- seafood, french fries, popcorn, mayonnaise. It just works. I first had corn served this way at Ryleigh’s Oyster in Federal Hill and could have eaten only this as my meal.

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Generously rub the butter (I definitely used my hands for this job) onto each ear of corn and individually wrap in foil. If you’re doing the math you’ll notice I’m allowing two tablespoons of butter for each ear of corn. Don’t worry- a lot of it melts off.


Place on the top rack of the grill for 7-8 minutes. It doesn’t take a lot of time to cook and the butter will start to steam on the inside, too.


Unwrap and roll in feta. The feta didn’t stick to the corn all the way around like I wanted it to, but it was still good. Sprinkle with chopped cilantro for garnish.

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The Old Bay flavor permeates the corn and while it’s buttery, it doesn’t taste overly fatty. A little more high maintenance than just boiling the corn for 8 minutes but so so worth it. We served this with lamb burgers with tzatziki sauce and roasted asparagus.

But I bet it would go great with gas station curried goat.

3 Comments Add yours

  1. Caitlyn says:

    Thank you so much for posting this! I had the corn at Ryleigh’s & I was obsessed lol I’ve been trying to replicate it, but could never get it just quite right. Looking forward to trying this tomorrow!

    1. good luck!! hard to find good corn this time of year but i’ve been thinking of making a corn casserole or something with these flavors.. will post if it turns out good!

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