Grilled corn on the cob is a quintessential summer dish, perfect for barbecues, picnics, or any outdoor gathering. This recipe takes the classic grilled corn to the next level by slathering it with a flavorful herb butter, making it a delicious and crowd-pleasing side dish.
Ingredients:
- 6 ears corn, husked: Fresh, sweet corn is the star of this dish, with its natural sweetness enhanced by grilling.
- ½ cup butter, softened: The butter adds richness and helps the herbs adhere to the corn.
- 2 tablespoons chopped fresh herbs (such as parsley, chives, or thyme): Fresh herbs infuse the butter with bright, aromatic flavors.
- Salt and pepper to taste: Essential seasonings that bring out the natural sweetness of the corn and the flavors of the herbs.
Instructions:
Step 1: Prepare the Herb Butter
- Soften the butter: Allow the butter to come to room temperature so it’s soft and easy to mix.
- Chop the herbs: Finely chop your choice of fresh herbs. Parsley, chives, and thyme are all great options, but you can use any herbs you prefer or have on hand.
- Mix the butter and herbs: In a small bowl, combine the softened butter with the chopped herbs. Stir until the herbs are evenly distributed throughout the butter. Season with salt and pepper to taste. Set aside.
Step 2: Prepare the Corn
- Husk the corn: Remove the husks and silks from the corn. Rinse the ears under cold water to remove any remaining silk strands.
- Preheat the grill: Heat your grill to medium-high heat, around 400°F (200°C).
Step 3: Grill the Corn
- Place the corn on the grill: Arrange the husked ears of corn directly on the grill grates. Grill the corn, turning occasionally, for about 10-15 minutes, or until the kernels are tender and slightly charred. The corn should have some nice grill marks and a lightly charred appearance.
- Butter the corn: As soon as the corn is done grilling, remove it from the grill and place it on a serving platter. While the corn is still hot, generously spread the herb butter over each ear, allowing the butter to melt into the kernels.
Step 4: Season and Serve
- Season with salt and pepper: After buttering the corn, season each ear with a little more salt and freshly ground black pepper to taste.
- Serve immediately: Grilled corn is best served hot off the grill. Arrange the corn on a platter and serve as a side dish at your next summer cookout.
Tips for Success:
- Use fresh corn: For the best flavor, use fresh corn that’s in season. The sweetness and juiciness of fresh corn are unparalleled.
- Try different herb combinations: Experiment with different herbs to create unique flavors. Basil, cilantro, dill, and rosemary are all great options.
- Make ahead: You can prepare the herb butter ahead of time and store it in the refrigerator. Just bring it to room temperature before using so it’s easy to spread.
Variations:
- Spicy Herb Butter: Add a pinch of cayenne pepper or red pepper flakes to the herb butter for a bit of heat.
- Garlic Herb Butter: Mix a clove of minced garlic into the herb butter for a garlicky kick.
- Cheesy Herb Butter: Stir in a tablespoon of grated Parmesan cheese to the herb butter for a savory, cheesy twist.
Grilled Corn on the Cob with Herb Butter is a simple yet flavorful way to enjoy one of summer’s most beloved vegetables. The combination of sweet, smoky grilled corn and rich, aromatic herb butter creates a side dish that’s sure to impress at any summer gathering. Whether you’re hosting a barbecue or enjoying a family dinner, this dish is a perfect addition to your menu. Serve it with grilled meats, salads, or simply on its own—either way, it’s bound to be a hit!
