Name: Grilled Corn with Olive Butter
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 1 stick (8 tablespoons) unsalted butter, softened; 1/2 cup fresh basil leaves, finely chopped, plus small leaves for garnish; 3 tablespoons pitted black olives, chopped; 1 teaspoon lemon zest; 1 medium shallot, minced; Kosher salt; Kosher salt and freshly ground black pepper; 6 ears yellow corn; 3 tablespoons vegetable oil

Directions

Watch how to make this recipe.

For the olive butter: Combine the butter, basil, olives, lemon zest, shallot, and salt to taste in a bowl.
For the corn: Bring a large pot of water to a boil, then salt liberally. Cook the corn for 30 seconds, then remove and pat dry.
Preheat a grill pan on high heat (see Cook's Note). Brush the corn with the oil and sprinkle with salt and pepper. Cook the corn in the grill pan, turning to ensure uniform charring, for about 6 minutes.
Transfer the corn to a platter and spread the olive butter evenly and liberally on each piece. Garnish with basil leaves.

Cook’s Note

If you're feeling ambitious, this recipe also works on an open flame charcoal or gas grill. Just be sure to grill using indirect heat. Olive butter can be made up to 2 days ahead of time; just be sure to allow it to come to room temperature before spreading it on the corn.

Grilled Corn with Olive Butter

Ingredients

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Corn:

Directions

Cook’s Note

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