Peden + Munk

Bone Marrowed Corn on the Cob

Name: Bone Marrowed Corn on the Cob
Total time: 45 min
Yield: 4
Ingredients: 4 cobs of corn, husks on; 1 marrow bone, split lengthwise, brought to room temp

Flame, meet fat.

Technique from Phillip Frankland LeePublished: Jan 27, 2026 4:03 PM EST

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Yields:

Total Time:

45 mins

Spritz “butters” of the ’90s guilt-tripped cooking fats for being high in calories—when cooking fats typically have only 100 to 120 calories per tablespoon. So why spray margarine on corn when you can flame-melt deeply beefy bone marrow over the kernels?

Technique from Phillip Frankland Lee, chef of Sushi by Scratch Restaurants

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Ingredients

4 cobs of corn, husks on
1 marrow bone, split lengthwise, brought to room temp

Directions

1. Preheat your grill to high, indirect heat. Place the corn cobs over indirect heat, close the grill lid, and roast till the kernels are tender, 15 to 20 minutes. Remove the cobs, carefully peel back the husks, and grill over direct heat, turning occasionally, till grill marks appear all over, about 5 minutes total. Transfer to a serving platter.
2. Using a kitchen blowtorch, melt the bone marrow over the corn, turning each cob to coat evenly. Season with salt, or not, and eat immediately.

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Food styling by Rebecca Jurkevich.

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