I love grilled corn. I think that when corn is grilled, it becomes even sweeter. I love the smoky flavor that the grill gives to corn. And the contrast of yellow kernels and black grill marks? Gorgeous! Grilled corn with a generous slathering of butter and sea salt is heaven, but adding some lemon and herbs sends it over the top.

I like to use the husk as a handle of sorts to eat the corn. I gently loosen the husk and remove the silk. I fold the husk back and tie some kitchen string around to make a natural handle. It looks pretty and makes it easy for people to eat.

The beauty of a compound butter is how incredibly versatile it is. I like to have compound butter in my fridge or freezer at all times because it can take a simple meal and make it more delicious and more elegant. If you have leftover butter, add it to grilled vegetables, toss it with hot pasta, or add to grilled fish.

Grilled Corn with Herb Butter

By Bree


1/2 cup butter, room temperature
2 tablespoons chopped basil
2 tablespoons chopped flat leaf parsley
2 cloves garlic, minced
zest of one lemon
2 teaspoons lemon juice
salt and pepper to taste 6 ears corn


In a small bowl, add butter, basil, parsley, garlic, lemon zest, lemon juice, salt and pepper. Mix until ingredients are combined. Place butter in plastic wrap and roll into a log. Chill until ready to use.

Preheat a grill over high heat. Lightly oil grates. Remove the husk and silk from corn. Place corn on grill, and cook for 30 minutes, turning occasionally. Remove from grill and coat with herb butter.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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