Description
Golden kernels blister with smoky flavor, charred butter adds nutty depth, and fresh herbs brighten every bite — a perfect summer side.
Ingredients
Scale
- 4 ears fresh sweet corn (about 800 g / 1.75 lb total)
- 60 g (4 tbsp) unsalted butter
- 2 tbsp finely chopped parsley
- 1 tbsp finely chopped chives
- 1 small lemon or lime, zested and juiced (about 1 tbsp juice)
- 1 tsp kosher salt
- ¼ tsp freshly cracked black pepper
- Optional: 30 g (2 tbsp) grated Parmesan or crumbled cotija for finishing
Instructions
- Preheat the grill to medium-high, roughly 230°C (450°F), and oil the grates.
- Prepare the corn by husking and removing silk.
- Brown the butter in a small skillet over medium heat until deep amber.
- Grill the corn, turning every 1–2 minutes until blistered, about 8–10 minutes.
- Brush each ear with browned butter and let them rest for 2 minutes.
- Finish with lemon juice, herbs, salt, and pepper.
Notes
Allowing the cooked ears to rest lets juices redistribute for a juicier bite. Avoid salting before grilling to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 230
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg