Grilled Corn on the Cob with Fresh Herb Butter
- 1/2 cup softened butter
- 2 tbsp. chopped fresh herbs of your choice
- 1/4 tsp. lime zest
- 8 ears corn on the cob
- - kosher salt, to taste
In a small mixing bowl, combine first 3 ingredients; refrigerate several hrs. Peel off all of the husks on each ear of corn except for the layer touching the kernels; remove silk and pull remaining husks back up over corn. Soak corn in cold water about 1 hr. before grilling. Grill corn over medium heat, covered, until kernels yield gently to pressure (8-10 min.), turning each ear a quarter turn every 2 min. Carefully remove husks; serve with herb butter and salt.
Good to Know:
- To cook corn on top of the stove, remove husks and silk. Plunge into boiling water; cook until kernels yield gently to pressure (3-5 min.). Serve immediately with herb butter and salt.
- To microwave corn, remove husks and silk from four ears of corn. In a shallow-sided microwavable dish, melt 3 tbsp. butter; add corn, turning to coat completely with butter. Cover dish with plastic wrap. Microwave until kernels yield gently to pressure (6-8 min.). Add 2 min. per ear for additional corn, or subtract if you wish to cook fewer ears.