Grilled Sardines with Charred Corn and Lemon Butter

Instructions

1. 1

   Preheat grill to medium-high heat. Pat sardines dry with paper towels and brush lightly with olive oil. Season both sides with sea salt and black pepper.

   Tip: Dry sardines prevent sticking and help achieve better char marks on the grill.

2. 2

   Brush corn cobs with olive oil and season with salt and pepper. Place directly on grill grates and turn every 3-4 minutes until golden and charred all over, about 12-15 minutes total.

   Tip: Rotating corn frequently ensures even cooking and prevents burning.

3. 3

   Combine softened butter, minced garlic, lemon zest, chopped parsley, and red pepper flakes in a small bowl. Mix until well incorporated and set aside.

   Tip: Making the compound butter ahead allows flavors to meld together beautifully.

4. 4

   Once corn is charred, carefully remove from grill and place on a cutting board. Cut kernels away from the cob and set aside in a warm bowl.

   Tip: A clean kitchen towel under the cutting board prevents corn from rolling around.

5. 5

   Place sardines directly on oiled grill grates and cook for 3-4 minutes per side until skin is crispy and flesh is opaque. Grill lemon halves cut-side down for 2 minutes until caramelized.

   Tip: Don't move sardines too early—let them develop a crust before flipping.

6. 6

   Transfer grilled sardines to a serving platter. Top with a generous dollop of lemon butter and scatter charred corn kernels around them.

   Tip: Butter will melt from residual heat creating a delicious sauce.

7. 7

   Drizzle any remaining cooking juices over the sardines and garnish with fresh thyme sprigs. Squeeze juice from grilled lemon halves over everything before serving.

   Tip: The charred lemon adds smoky flavor and acidity that brightens the dish.