Total Time
15 minutes
This well-seasoned butter will douse each ear of corn with flavor as it melts.
Ingredients
8 Servings
2
Tbsp. finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
1
1/2 tsp. kosher salt
1
/2 tsp. freshly ground black pepper
Cayenne pepper
8
ears corn, shucked
1
Tbsp. vegetable oil
1
/2 cup (1 stick) unsalted butter, room temperature
Preparation
Step 1
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.
Step 2
Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5–8 minutes.
Step 3
Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
Step 4
DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 370
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