5 Ingredients or Fewer

Grilled Corn with BasilĀ Butter

by:
May  6, 2013
Photo by James Ransom
Author Notes

Now that the first corn is starting to appear at the markets, it's pretty much all I can think about, all the time. The flavors are so magically summery: sweet, herbacious, charred, creamy. And it's super easy. My only advice: make a lot. —lisina

Test Kitchen Notes

This is a fast and simple way to make corn truly sing. The basil adds a delightful brightness to the sweet corn, and it plays perfectly with the traditional butter and salt additions. Grilling the corn takes the most time, which was only about 6 minutes. The basil butter is a keeper -- and it's a good thing, because there is a lot of it left over. I would definitely make this recipe again. —figgypudding

  • Serves 4 to 8
Ingredients
  • Grilled Corn
  • 8 ears of corn, shucked
  • Olive oil
  • Salt
  • Basil Butter
  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt
In This Recipe
Directions
  1. Preheat grill to medium hot.
  2. Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
  3. Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.
  4. When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.
  5. Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It's AMAZING on toast.

See Reviews

See what other Food52ers are saying.

  • The Pontificator
    The Pontificator
  • Mark Janzen
    Mark Janzen
  • BavarianCook
    BavarianCook
  • Smaug
    Smaug
  • Rebecca Cherry
    Rebecca Cherry
Review