🍽️ Ingredients
- 6 ears fresh corn, husks removed
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped parsley
- 1 tablespoon chopped cilantro
- 1 teaspoon chopped chives
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime, cut into wedges
👩🍳 Preparation
1
Preheat the Grill
Heat the grill to medium-high and clean the grates.
⏱ About 5 minutes2
Make Herb Butter
Mix softened butter with parsley, cilantro, chives, garlic, salt and black pepper.
⏱ About 3 minutes3
Prepare the Corn
Pat the corn dry and lightly coat each ear with a small amount of herb butter.
⏱ About 2 minutes4
Grill
Place the corn directly on the grill and cook, turning regularly, until tender with charred spots.
⏱ About 10–12 minutes5
Check for Doneness
Remove the corn when the kernels are bright, tender and lightly caramelized.
⏱ About 1 minute6
Add Herb Butter
Spread the remaining herb butter over the hot grilled corn.
⏱ About 2 minutes7
Finish with Lime
Squeeze fresh lime juice over the corn just before serving.
⏱ About 1 minute8
Serve
Serve immediately while the butter is melted and aromatic.
⏱ About 1 minute📦 Storage
Refrigerate leftover grilled corn for up to 3 days. Remove kernels from the cob for easy reheating.
🍓 Serving Suggestions
Serve alongside burgers, ribs, grilled chicken, steak or other summer barbecue dishes.