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Grilled Corn with Herb Butter

Serves 4



  • 1 stick (1/2 cup) soft, unsalted butter
  • 2 tablespoons of fresh herbs (such as basil, chives or flat-leaf parsley), finely chopped
  • 1/2 teaspoon of freshly grated lemon zest
  • 1 1/2 teaspoons of kosher salt
  • 1/2 tsp. freshly ground black pepper


  • 8 ears of corn, shucked
  • 1 tablespoon vegetable oil



1. 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.

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

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

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