There’s nothing that says summer like the first freshly picked corn of the season. I could seriously eat corn on the cob every day, it’s truly one of nature’s most delicious treats. The sweetness of fresh corn pairs deliciously with lots of different flavors, especially butter, herbs and cheese. I combine butter with fresh herbs, garlic and Parmesan to create a compound butter that takes freshly grilled corn to the next level. My grilled corn with Parmesan herb butter is a food you will crave all summer long. You may find yourself making this Parmesan herb butter regularly, it’s that good! And it’s great on many things besides corn, I like using it to top baked potatoes, grilled steaks, and even hot rice or pasta.
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon fresh thyme leaves, minced
1 garlic clove, grated
1/4 cup Parmesan cheese, grated
pinch of freshly ground black pepper
4 fresh ears of corn, silk removed
Place the softened butter into a bowl. If you’re like me, you forgot to take the butter out of the fridge.
Here’s a trick to soften your butter in 30 seconds or less: Place the stick of butter in the microwave, then defrost for 10-15 second intervals. Works every time!
Whip the butter with an electric beater or a fork to loosen it up.
Add the herbs, grated garlic and Parmesan cheese, then stir to combine.
Take a piece of plastic wrap and lay it down flat. Scoop the butter out into the center of the plastic wrap.
Form the butter into a log, then twist the ends to secure. Place the butter in the fridge to firm up for about an hour.
Meanwhile, let’s get the corn prepped for the grill. Peel the husks back to remove the silk from the corn, but don’t fully remove the husks. Once the ears are clean, wrap them back up and place them into a bowl of cold water. This will allow them them to soak up some moisture, and will help them steam on the grill.
Grill the corn on medium low heat for 20-25 minutes, until the husks are charred and the corn kernels are tender. You’ll be able to tell when the corn is done, because the kernels become a deep golden color when cooked.
Top each ear of corn with a generous slab of the Parmesan herb butter, then swipe it across the hot corn. Devour, then repeat!
Print Grilled Corn with Parmesan Herb Butter
- 1 stick salted butter
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh thyme leaves, minced
- 1 garlic clove, grated
- ¼ cup Parmesan cheese
- pinch of freshly ground black pepper
- 4 fresh corn cobs, silk removed
- Place the softened butter into a bowl.
- Whip the butter with an electric beater or a fork to loosen it up.
- Add the herbs, grated garlic and Parmesan cheese, then stir to combine.
- Take a piece of plastic wrap and lay it down flat. Scoop the butter out into the center of the plastic wrap.
- Form the butter into a log, then twist the ends to secure. Place the butter in the fridge to firm up for about an hour.
- Peel the husks back to remove the silk from the corn, but don't fully remove the husks. Once the ears are clean, wrap them back up and place them into a bowl of cold water. This will allow them them to soak up some moisture, and will help them steam on the grill.
- Grill the corn on medium low heat for 20-25 minutes, until the husks are charred and the corn kernels are tender. You'll be able to tell when the corn is done, because the kernels become a deep golden color when cooked.
- Top each ear of corn with a generous slab of the Parmesan herb butter.
