by: Kate McMillan
Cook Time
8 minutes
Prep Time
10 minutes
Yield
4 servings
Total Time
8 minutes
Prep Time
10 minutes
Yield
4 servings
summary
There is nothing quite as summery as fresh corn on the cob season. When it is at its peak, it really is quite special and the perfect accompaniment to just about any summer menu. Grilling corn gives it a lovely smokey flavor and this garlicky compound butter is the perfect finish.
ingredients
- 3 tablespoons unsalted butter, at room temperature
- ½ teaspoon lemon zest
- â…› teaspoon garlic powder
- â…› teaspoon Kosher salt
- Big pinch of ground black pepper
- 1 tablespoon chopped parsley
- 4 ears of corn, shucked
directions
- Prepare a grill to high heat.
- In a small mixing bowl, stir together the butter, lemon zest, garlic powder, salt and pepper until completely combined and then stir in the parsley.
- Using a butter knife, lightly smear the corn with the compound butter. Place the corn directly onto the grill grates. Grill the corn until it is fork-tender and lightly charred all over, turning every few minutes for a total of 8-10 minutes.
- Transfer the corn to a serving platter and slather with more garlic butter. Serve at once.
notes
A compound butter is simply butter that has been flavored with additional ingredients such as citrus zest, fresh herbs, sundried tomatoes, olives, etc.
The reason we don’t use fresh garlic in this recipe is because first of all it will burn and secondly, it won’t really have enough time to cook properly. It’s better to have the flavor of garlic without the actual pieces of garlic, in this case.
You can also use garlic salt in place of garlic powder, in which case you will want to eliminate the Kosher salt.
You will have leftover butter. You can roll this into a small log in parchment paper and keep in your freezer for up to a month. This is delicious on grilled steaks, baked potatoes and warm crusty bread.
