Grilled corn dressed with four vibrant herbed butters—parsley-chive, basil-lemon, cilantro-lime, and parmesan-paprika.
# What You'll Need:
→ Corn
01 - 8 ears fresh sweet corn, husked
→ Basic Ingredients
02 - 2 tbsp extra-virgin 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 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 finely grated Parmesan cheese
13 - 2 tsp fresh lime juice
14 - 1 tsp lemon zest
15 - 1/2 tsp crushed red pepper flakes
# How to Make It:
01 - Heat the grill to medium-high heat (approximately 400–450°F) and clean the grate so corn will char evenly.
02 - Brush each ear with olive oil and season evenly with salt and freshly ground black pepper.
03 - Place corn directly on the grate and grill, turning every 2–3 minutes, until kernels are tender and lightly charred, about 12–15 minutes total; transfer to a platter.
04 - Divide the softened butter into four equal portions (about 1/4 cup each) in small bowls before flavoring.
05 - Stir 2 tbsp chopped parsley, 2 tbsp chopped chives and 1/2 clove minced garlic into one butter portion until homogeneous; season with a pinch of salt and pepper.
06 - Fold 2 tbsp chopped basil and 1 tsp lemon zest into a second butter portion; adjust seasoning to taste.
07 - Combine 2 tbsp chopped cilantro, 2 tsp fresh lime juice and 1/2 clove minced garlic with a third butter portion; taste and correct acidity or salt if needed.
08 - Mix 1 tbsp grated Parmesan, 1 tsp smoked paprika and 1/2 tsp crushed red pepper flakes into the final butter portion until evenly distributed.
09 - Serve the grilled corn hot with the four herbed butters in small bowls or spread directly on the cobs; offer all variations so guests may choose.
