Serves: 4

Why this spice: Collected Foods Aleppo Pepper melts into butter for corn that tastes grilled, citrusy, and gently hot — no heavy sauce needed.

Ingredients

• 4 ears corn, husks removed
• 4 Tbsp unsalted butter, softened
• 1 1/2 tsp Collected Foods Aleppo Pepper
• 1/2 tsp lemon zest
• Pinch kosher salt
• Chopped parsley or chives
• Lime or lemon wedges

Directions

1. Mash butter with Aleppo Pepper, lemon zest, and salt until evenly speckled.
2. Grill, boil, or air-fry corn until tender and lightly charred, 8–12 minutes depending on method.
3. Slather hot corn with Aleppo butter so it melts into the kernels.
4. Finish with herbs and a squeeze of citrus. Serve immediately.

Make extra compound butter — it keeps a week and is excellent on steak or roasted squash.