Grilled Corn with Basil-Parmesan Butter
Fresh corn grilled over medium heat until spotted and tender, brushed with a compound butter infused with basil, Parmigiano-Reggiano, garlic, and black pepper. The seasoned butter is mashed together and applied before and after grilling for maximum flavor.
Ingredients
- 3 ¾ tbsp unsalted butter, softened
- ¼ cups Parmigiano-Reggiano cheese, freshly gratedGrana Padano1:1hard cheeseeggs-free
similar umami and texture
- fresh basil leaves, finely chopped
- kosher salt
- freshly ground black pepper
- granulated garlic
- fresh corn, husked
Instructions
- 1
Prepare grill for direct cooking over medium heat.
- 2
Mash butter with Parmigiano-Reggiano, basil, salt, pepper, and garlic in a small bowl until combined.
- 3
Brush about 1 tablespoon of seasoned butter over each ear of husked corn.
- 4
Clean cooking grates.
- 5
Grill corn over direct medium heat with lid closed, turning occasionally, until browned in spots and tender.
- 6
Remove from grill and serve warm with remaining butter spread on corn.
Tips
Turn corn occasionally during grilling to ensure even browning on all sides.
Have remaining seasoned butter ready to spread on corn immediately after removing from heat for best flavor absorption.
Good to Know
Leftover seasoned butter can be wrapped and refrigerated up to 1 week, or frozen up to 3 months. Cooked corn is best eaten fresh.
Prepare compound butter up to 1 day ahead. Cover and refrigerate until ready to use. Bring to room temperature slightly before brushing on corn.
Serve immediately while warm with extra seasoned butter on the side.
Common Mistakes
Do not skip turning corn during grilling to avoid uneven cooking and burnt spots.
Do not apply all butter before grilling to avoid excessive charring.
Do not omit cleaning the grates to prevent sticking.