Grilled corn on the cob with four herbed butters: parsley-chive, basil-lemon, cilantro-lime, parmesan-paprika.
# What You'll Need:
→ Corn
01 - 8 ears fresh sweet corn, husked
→ Basic Ingredients
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Herbed Butters
05 - 1 cup (2 sticks) unsalted butter, softened
06 - 2 tablespoons finely chopped fresh parsley
07 - 2 tablespoons finely chopped fresh chives
08 - 2 tablespoons finely chopped fresh cilantro
09 - 2 tablespoons finely chopped fresh basil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon smoked paprika
12 - 1 tablespoon grated Parmesan cheese
13 - 2 teaspoons fresh lime juice
14 - 1 teaspoon lemon zest
15 - 1/2 teaspoon crushed red pepper flakes
# Directions:
01 - Preheat the grill to medium-high heat (about 400–450°F). Clean and oil the grates so the corn does not stick.
02 - Brush each ear of corn lightly with 2 tablespoons olive oil, then season evenly with salt and freshly ground black pepper.
03 - Place the corn directly over the heat. Turn occasionally until kernels are tender and lightly charred in spots, about 12 to 15 minutes. Transfer to a platter and keep warm.
04 - Portion the softened butter into four equal portions (about 1/4 cup each) in four small bowls to prepare the flavored butters.
05 - To the first portion, add 2 tablespoons finely chopped parsley, 2 tablespoons finely chopped chives and 1/2 clove finely minced garlic. Stir until evenly combined and smooth.
06 - To the second portion, fold in 2 tablespoons finely chopped basil and 1 teaspoon lemon zest. Mix thoroughly to release the herb oils and distribute the citrus.
07 - To the third portion, mix in 2 tablespoons finely chopped cilantro, 2 teaspoons fresh lime juice and 1/2 clove finely minced garlic until homogenous.
08 - To the fourth portion, stir in 1 tablespoon grated Parmesan, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes until well combined.
09 - Taste a small amount of each butter and adjust seasoning with a pinch of salt or a splash more citrus if needed.
10 - Serve the grilled corn hot with the four herbed butters in small bowls for spreading or offer pre‑smeared cobs so guests can choose their preferred flavor.
