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. Â The sweetness of fresh corn pairs deliciously with lots of different flavors, especially butter, herbs and cheese. Â I combine butter with fresh herbs, garlic and Parmesan to create a compound butter that takes freshly grilled corn to the next level. Â My grilled corn with Parmesan herb butter is a food you will crave all summer long. Â 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 stick salted butter, room temperature
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. Â 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. Â 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. Â Peel the husks back to remove the silk from the corn, but don’t fully remove the husks. Â Once the ears are clean, wrap them back up and place them into a bowl of cold water. Â 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. Â 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!
Grilled Corn with Parmesan Herb Butter
Ingredients
- 1 stick salted butter
- 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
- pinch of freshly ground black pepper
- 4 fresh corn cobs silk removed
Instructions
-
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.