Herb-Buttered Corn on the Cob

Total Time:
25 min
10 min
15 min

6 servings

  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 8 cloves garlic
  • Zest of 1 lemon
  • Pinch kosher salt
  • Freshly ground black pepper
  • 2 sticks butter, softened
  • Oil, for oiling grill
  • 6 ears corn, shucked and silks cleaned
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.

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.

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