Recipe courtesy of Nancy Fuller
Episode: School Garden
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper. Pulse until everything is thoroughly chopped and combined. Add the butter and pulse until thoroughly mixed. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log. Store in the refrigerator until ready to use.

Preheat a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.

Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.

Cook's Note

You may alternatively cook the corn by bringing a large pot of water to a boil. Season the water with 2 tablespoons kosher salt, then boil the ears of corn until firm but tender, 3 to 4 minutes. Carefully remove the corn with tongs, drain on a paper towel-lined plate and serve with the herb butter.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Corned Beef

Recipe courtesy of Alton Brown

Corn Pudding

Recipe courtesy of Tanya Holland

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Fresh Corn Casserole with Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Slow Cooker Corned Beef and Cabbage

Recipe courtesy of Suki Hertz

Corn Chowder

Recipe courtesy of Tyler Florence

Farro and Corn Salad

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking