Memorial Day Grilled Corn

# What You Need:

→ Corn

01 - 8 ears fresh sweet corn, husked

→ Basic Ingredients

02 - 2 tbsp olive oil

03 - Salt, to taste

04 - Freshly ground black pepper, to taste

→ Herbed Butters

05 - 1 cup unsalted butter, softened

06 - 2 tbsp finely chopped fresh parsley

07 - 2 tbsp finely chopped fresh chives

08 - 2 tbsp finely chopped fresh cilantro

09 - 2 tbsp finely chopped fresh basil

10 - 1 clove garlic, finely minced

11 - 1 tsp smoked paprika

12 - 1 tbsp grated Parmesan cheese

13 - 2 tsp fresh lime juice

14 - 1 tsp lemon zest

15 - 1/2 tsp crushed red pepper flakes

# Steps:

01 - Preheat your grill to medium-high heat.

02 - Brush each ear of corn lightly with olive oil and season with salt and pepper.

03 - Grill corn, turning occasionally, until lightly charred and tender, about 12–15 minutes. Transfer to a platter.

04 - While the corn grills, prepare the herbed butters: In 4 small bowls, divide the softened butter (1/4 cup each). Mix in the following ingredients for each butter: Parsley-Chive Butter: 2 tbsp parsley + 2 tbsp chives + 1/2 clove garlic. Basil-Lemon Butter: 2 tbsp basil + 1 tsp lemon zest. Cilantro-Lime Butter: 2 tbsp cilantro + 2 tsp lime juice + 1/2 clove garlic. Parmesan-Paprika Butter: 1 tbsp Parmesan + 1 tsp smoked paprika + 1/2 tsp red pepper flakes. Mix each flavor until combined.

05 - Serve grilled corn hot with each herbed butter in small bowls or smeared directly onto the cobs. Offer all four variations for guests to choose from.

# Expert Advice:

01 -

You get four kinds of melting herbed butter in one glorious platter—choose your own adventure.
This is the only time I ever saw picky eaters ask for seconds of vegetables.

02 -

Grilling corn too long makes it tough and chewy—pull it off as soon as it’s tender with slight charring.
I learned to make butters ahead of time so flavors mingle, making each batch taste even more vibrant.

03 -