Nothing says summer like corn on the cob. And while the classic version is always delicious, our Grilled Corn with Scallion-Herb Butter Recipe takes corn from good to great. The secret is the compound butter, which is easy to make. Compound butter is simply butter combined with other ingredients, like herbs. For our version, we mash softened butter with scallions, garlic, cilantro, salt and pepper, cover it with plastic wrap and chill it until it’s sliceable. That’s all there is to it!
Grilling the corn, rather than boiling it, gives the kernels a nice smoky flavor that complements their natural sweetness. Topped with the scallion-herb butter, the hot grilled corn is pretty much irresistible! You’ll definitely want a second helping. Give it a try and leave us a comment below. And in the unlikely event you have leftovers, you can use our trick for reheating corn on the cob so it stays crunchy, juicy and sweet.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 cup butter, at room temp.
- 4 scallions, minced
- 2 Tbs. chopped fresh cilantro
- 2 cloves minced garlic
- 6 ears fresh corn in husks
Instructions
PrintIn medium bowl, mash butter, scallions, cilantro, garlic, 1/2 tsp. salt and 1/4 tsp. pepper; transfer to plastic wrap. Shape and roll into log; twist ends tightly to secure. Chill 1 hr.
Prepare grill for direct-heat cooking. Pull back husks from corn without detaching; remove silks. Replace husks over kernels; tie with string. Soak ears in water 15 min. Drain; pat dry. Grill, covered, rotating occasionally, until tender, 15–20 min. Remove husks; transfer corn to serving platter. Cut butter into 1/2” slices; top each ear of corn with pats of butter.
Nutrition
- Calories: 270 kcal
- Fat: 17 gram
- Saturated Fat: 10 gram
- Protein: 5 gram
- Carbohydrate: 29 gram
- Fiber: 4 gram
- Cholesterol: 40 mg
- Sugar: 5 gram
- Sodium: 340 mg
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