Description
Delicious grilled corn on the cob slathered in a flavorful homemade herb butter made with fresh parsley, chives, basil, garlic, and a hint of lemon juice. This quick and easy summer side dish is perfect for barbecues and outdoor gatherings, offering tender, slightly charred corn with a rich, aromatic butter finish.
Ingredients
Scale
Corn and Preparation
- 4 ears fresh corn on the cob
- Olive oil (for brushing)
Herb Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C), to prepare for cooking the corn evenly and quickly.
- Prepare Corn: Husk the corn and carefully remove all silk strands to ensure a clean surface for grilling.
- Make Herb Butter: In a bowl, combine the softened butter with minced garlic, chopped parsley, chives, basil, salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are evenly incorporated.
- Brush Corn: Lightly brush each ear of corn with olive oil to add flavor and prevent sticking to the grill grates.
- Grill Corn: Place the corn directly over medium heat on the grill and cook for 10-15 minutes. Turn the ears occasionally to achieve an even, tender, and slightly charred finish.
- Serve: Once the corn is hot and grilled to perfection, generously slather it with the prepared herb butter and serve immediately for the best taste experience.
Notes
- For a smoky flavor, allow the corn to char slightly on all sides without burning.
- Use softened butter for easier mixing with herbs and to spread smoothly on hot corn.
- You can substitute fresh herbs with dried herbs if fresh are unavailable, but reduce quantity by half.
- Grilled corn can be kept warm by wrapping it in foil after cooking.
- Adjust salt and pepper to taste, especially for dietary restrictions.
