While we love corn on the cob and try to get as much of it as possible while it’s in season, we hate boiling it (since it never seems to taste as good that way). What we didn’t know is that there’s another way to cook it that is easier and results in better flavor…in the grill!
It also includes a link to the recipe: How to Make Compound Butters
YIELD: Makes 8 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper
- 8 ears corn, shucked
- 1 tablespoon vegetable oil
- Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
- Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
- Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
Here recipe: How to Make Compound Butters