Description
Sweet, smoky grilled corn slathered in a rich herbed butter for a perfect summer dish.
Ingredients
Scale
- 6 medium ears of fresh corn (about 1.2 kg / 2.6 lb)
- 120 g (1/2 cup) unsalted butter, browned
- 2 tbsp mixed fresh herbs (parsley, chives, thyme), finely chopped
- Zest of 1 lemon
- 1 tbsp (15 ml) lemon juice
- 1 small clove garlic, minced (optional)
- 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton)
- 1/2 tsp freshly cracked black pepper
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
Instructions
- Brown the butter: Place unsalted butter in a skillet over medium heat. Cook until foamy and golden brown, about 3–4 minutes. Remove to cool.
- Make the herb butter: Add chopped herbs, lemon zest, lemon juice, minced garlic, salt, and pepper to the warm browned butter. Stir until combined and chill if needed.
- Prepare the corn: Peel back husks to remove silk or leave husks on, brushing each ear with oil and lightly seasoning with salt.
- Grill the corn: Preheat grill to medium-high. Grill each cob, turning every 1–2 minutes until charred, about 8–10 minutes.
- Finish with herb butter: Brush grilled corn immediately with herb butter while hot. Serve right away.
Notes
Avoid overcrowding the grill for even cooking. Brown the butter up to 48 hours in advance and store in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg