Description
Grilled corn with charred butter, herbs, and a zesty finish turns ordinary ears into a show-stopping side.
Ingredients
Scale
- 4 large ears corn on the cob
- 113 g (1/2 cup) unsalted butter
- 15 g (1/2 cup, packed) fresh parsley, finely chopped
- 10 g (2 tbsp) fresh chives, finely chopped
- 15 ml (1 tbsp) lemon juice or lime juice
- 1 clove garlic, minced (optional)
- 5 g (1 tsp) kosher salt
- 0.5 g (1/2 tsp) freshly ground black pepper
- 2 g (1/2 tsp) smoked paprika (optional)
- Lime wedges, to serve (optional)
Instructions
- Prep the corn by husking and removing silk. Rinse and pat dry.
- Brown the butter in a light-colored pan until golden and nutty, about 3–4 minutes.
- Preheat the grill to medium-high, around 230–260°C (450–500°F).
- Sear the corn on the grill, turning every 1–2 minutes for 8–10 minutes until char marks appear.
- Toss the corn with the charred butter mixture and season with salt and pepper.
- Rest the corn for 2–3 minutes before serving with lime and herbs.
Notes
For a dairy-free version, replace butter with 60 g (4 tbsp) olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 260
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg