Garlic Butter Corn Herbs (Printer-friendly)

Grilled corn brushed with garlic-herb butter offers a flavorful and easy-to-make summer side.

# What you'll need:

01 - 4 ears fresh corn, husked

02 - 6 tablespoons unsalted butter, softened

03 - 3 cloves garlic, finely minced

04 - 2 tablespoons fresh parsley, finely chopped

05 - 1 tablespoon fresh chives, finely chopped

06 - 1 tablespoon fresh dill, finely chopped

07 - 1/2 teaspoon sea salt

08 - 1/4 teaspoon freshly ground black pepper

09 - Lemon wedges (optional)

01 - Preheat your grill or grill pan to medium-high heat.

02 - In a small bowl, combine softened butter, minced garlic, parsley, chives, dill, salt, and pepper; mix until fully blended.

03 - Lightly brush each corn cob with a portion of the garlic-herb butter.

04 - Place corn on the grill, turning every 2-3 minutes, until slightly charred and tender, approximately 12 to 15 minutes.

05 - Remove corn from grill and immediately brush generously with the remaining garlic-herb butter.

06 - Serve hot, accompanied by extra butter and lemon wedges if desired.

01 -

The butter gets slightly crispy where it touches the grill, creating pockets of pure umami flavor.
Fresh herbs make it taste restaurant-quality without any fussy technique.
Four ingredients and you've got a side dish that makes people ask for seconds.

02 -

Overgrilled corn becomes mealy and sad—medium-high heat and constant turning is non-negotiable.
Make the butter mix ahead and refrigerate it; pulling it out ten minutes before serving lets it soften to the perfect brushing consistency.
If your corn sits more than a few minutes before serving, the butter hardens and doesn't cling the same way.

03 -

Grill corn in the husk first (about 8 minutes, turning often), then shuck it right on the grill—the steam stays trapped and keeps the kernels juicy.
Make your butter mixture a full day ahead; the flavors meld and the whole thing tastes more unified and less sharp.