It just doesn't feel like summer unless you've husked a few ears of corn, does it? Before you do, consider grilling your corn and topping it with herb butter.  Mix fresh herbs, lemon zest, salt and pepper into some softened butter, roll it into a log with parchment paper, and refrigerate. If you haven't made this easy upgrade to a classic summer side, you can thank us later when you take the first bite.

Serves 4

For the butter:

• 1 stick (½ cup) soft, unsalted butter

• 2 tablespoons of fresh herbs (such as basil, chives or flat-leaf parsley), finely chopped

• ½ teaspoon of freshly grated lemon zest

• 1 ½ teaspoons of kosher salt

• ½ tsp. freshly ground black pepper

For the corn:

• 8 ears of corn, shucked

• 1 tablespoon vegetable oil

• Mix butter, herbs, salt and pepper in a small bowl. Place it on a piece of parchment or wax paper and roll it, forming it into a log. Refrigerate until firm.

• Brush corn with oil and grill, turning often, until it's tender and charred in spots, 5–8 minutes.

• Remove butter from the refrigerator and slice into 1/4" rounds for individual servings. Serve at room temperature.

Cool Tools