Saffron Corn

This is such a delicious and delicate way to have corn. I used frozen corn that I had blanched and taken off the cob last summer, so skipped the grilled part and it was still delicious. 3 large ears sweet corn, husks and silk removed 1/4 cup buttermilk 1/4 teaspoon packed saffron threads 1/2 clove garlic, grated on a Microplane or very finely minced 1 teaspoon freshly squeezed lemon juice 1/2 cup unsalted butter, at room temperature 1/4 teaspoon shallot powder or onion powder 1/8 teaspoon Maldon or other flaky sea salt 2 tablespoons chopped dried shrimp (see Note) 2 tablespoons minced fresh chives Build a hot fire in a charcoal grill or preheat a gas grill to high. Place the corn on the grill grate directly over the heat and let sear until nicely grill-marked, about 30 seconds, before turning. Repeat until there are even grill marks on all sides. Transfer to a cutting board and let sit until cool enough to handle, then cut off the kernels with a knife. In a small saucepan over low heat, combine the buttermilk and saffron and cook gently just until the buttermilk is warm. Remove from the heat and let the saffron infuse, 5 to 10 minutes. In a small bowl, combine the garlic and lemon juice and let sit for 3 minutes. In a food processor, combine the butter, saffron-infused buttermilk, garlic-lemon juice, and shallot powder and process until smooth. Set the saffron butter aside. Preheat a large saucepan over high heat until smoking. Add 2 tablespoons of the saffron butter, followed by the grilled corn. Sauté for about 30 seconds, tossing once. Add another 2 to 3 tablespoons saffron butter and cook for 1 minute more, tossing once or twice. (Reserve any leftover butter for another use.) Add the salt and toss again, then remove the pan from the heat. Transfer the corn to a serving bowl, top with the dried shrimp and chives, and serve.