Keeping it simple for summer, fresh herbs, olive oil and a delicious garlic butter are all just-picked corn needs!
Ingredients
- 4 ears organic sweet corn
- 1 tablespoon fresh herbs, such as tarragon, parsley, or basil (or a mix), chopped
- Olive oil for the grill
- Sea salt and freshly cracked pepper
- For the garlicky butter – you will have extra for another use
- 1 stick grass-fed butter, at room temperature
- 1 teaspoon finely grated lemon zest
- 1-2 cloves garlic, finely grated on a microplane
- Pinch flake salt, such as Maldon
Preparation
In a bowl, mix together the butter, garlic, lemon zest, and a pinch of sea salt until well combined. Transfer butter to a piece of parchment paper, fold one end over, and holding folded end, use a bench scraper or the back of a butter knife to compress butter towards you until it becomes flush with paper surface. As you push paper away from you, pull bench scraper towards butter, forming butter into an even log shape. Twist paper ends to seal, and refrigerate butter log for at least 20 minutes. Compound butter will last for up to two weeks in the refrigerator and up to one month frozen, wrapped tightly in plastic.
Peel corn husks back, leaving them intact at the base of the cob. Remove corn silk and then replace corn husks. Place corn in a large bowl or bucket and soak in cold water for ten minutes.
Preheat grill for 5-10 minutes and lightly oil the grates. Drain corn, shaking off any residual water, and grill with husks on. Turn every few minutes, about 15-20 minutes total. Husks should become charred in places and corn, tender.
Transfer cobs to a platter and allow to sit until cool enough to handle. Peel husks back, slice coins of the garlicky butter and slather on top. Finish with a scatter of fresh herbs and sea salt and pepper. Serve and eat at once.
