👩🍳 Instructions
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1
Prepare the Herby Butter: In a small bowl, combine softened butter with chopped parsley, chives, thyme, garlic powder, red pepper flakes (if using), 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Mash with a fork until well combined and herbs are evenly distributed. Set aside.
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2
Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C).
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3
Prepare the Corn: Lightly brush each husked ear of corn with olive oil. Season evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
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4
Grill the Corn: Place the seasoned corn directly on the hot grill grates. Close the lid and cook for 3-4 minutes per side, rotating frequently, for a total of 12-15 minutes, or until kernels are tender and exhibit nice char marks.
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5
Serve: Carefully remove the hot grilled corn from the grill. Place on a serving platter and generously slather each ear with the prepared herby butter, allowing it to melt and coat the kernels. Serve immediately.
💡 Notes
For a spicier kick, add more red pepper flakes to the butter. If you don't have a grill, use a cast-iron grill pan on the stovetop or roast the corn in a 400°F oven for 20-25 minutes. The herby butter can be made several days in advance and stored in the refrigerator; bring to room temperature before using.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
4g
Total Fat
20g
Saturated Fat
12g
Carbs
23g
Fiber
3g
Sugar
6g
Sodium
350mg
Cholesterol
50mg
