Grilled Corn with Herb Butter
Sides · Serves 6 · Prep 15 min · Cook 15 min · Total 30 min
Sweet summer corn gets charred right on the grate, then slathered with a garlicky herb butter while it is still hot. Pull the husks back to make a handle and you won't need corn holders.
Ingredients
- 6 ears fresh sweet corn
- 1 tbsp neutral oil
- 6 tbsp butter, softened
- 2 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves
- 1 clove garlic, grated
- 1/2 tsp finely grated lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- flaky salt, to taste
Steps
- Mash the butter with the chives, parsley, thyme, garlic, lemon zest, salt and pepper. Set it aside at room temperature so it stays spreadable.
- Peel the husks back from each ear without tearing them off, pull away all the silk, and twist or tie the husks together at the base to make a handle.
- Heat the grill to medium-high, about 450°F. Brush the kernels lightly with oil.
- Grill the corn with the husk handles hanging toward the cool edge, turning every 2 to 3 minutes, until the kernels are tender and charred in spots, 10 to 12 minutes total.
- Brush the hot corn generously with the herb butter, sprinkle with flaky salt and serve right away.