Memorial Day Grilled Corn

# What You'll Need:

→ Corn

01 - 8 ears fresh sweet corn, husked

→ Basic Ingredients

02 - 2 tbsp 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 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 - Preheat your grill to medium-high heat.

02 - Brush each ear of corn lightly with olive oil and season with salt and pepper.

03 - Grill corn, turning occasionally, until lightly charred and tender, about 12–15 minutes. Transfer to a platter.

04 - While the corn grills, prepare the herbed butters: In 4 small bowls, divide the softened butter (1/4 cup each). Mix in the following ingredients for each butter: Parsley-Chive Butter: 2 tbsp parsley + 2 tbsp chives + 1/2 clove garlic; Basil-Lemon Butter: 2 tbsp basil + 1 tsp lemon zest; Cilantro-Lime Butter: 2 tbsp cilantro + 2 tsp lime juice + 1/2 clove garlic; Parmesan-Paprika Butter: 1 tbsp Parmesan + 1 tsp smoked paprika + 1/2 tsp red pepper flakes. Mix each flavor until combined.

05 - Serve grilled corn hot with each herbed butter in small bowls or smeared directly onto the cobs. Offer all four variations for guests to choose from.

# Expert Tips:

01 -

It turns corn on the cob into a cheerful centerpiece no one can resist picking up.
You get four fresh, punchy flavors with almost zero extra effort.

02 -

Once, I underestimated the power of room-temperature butter and spent way too long coaxing stiff chunks into submission—always let it soften first!
Swapping the usual foil for direct grilling gives the corn that irreplaceable smoky flavor and cheery charred stripes.

03 -