Grilled Corn with Herb Butter

Grilled corn starts with an aromatic butter, so mix it up first. Put the softened butter in a bowl, add the pressed garlic, finely chopped parsley and chives, the grated lemon zest and a pinch of pepper. Mash everything smooth with a fork.

Transfer the herb butter onto a piece of parchment paper, roll it into a log and chill it in the refrigerator for 10 minutes to firm up. Keep part of it soft for brushing during grilling.

Brush the husked cobs lightly with olive oil and season with salt. Heat the grill to medium and lay the cobs on the grate. Grill for about 12 to 15 minutes, turning them often so the kernels char evenly to golden and dark spots appear here and there.

Brush the hot cobs generously with the soft herb butter right away so it melts into the kernels. Add a disc of the firm chilled butter on the plate and serve immediately, while the cobs are juicy and fragrant.