Grilled Corn…simple and summery, buttery with a slight smoky flavor, crisp and oh-so-sweet. This side dish comes with a generous shout out to summer… as in, summer, let’s get this warm weather rockin’ so we can be outside all the time! I guess I’ll have to settle for a little grilled corn goodness slathered in cilantro butter instead. I’ll take that option, at least for now.
If you’re not a fan of cilantro, you can definitely use another herb like parsley or chives or even a combination of herbs. Simply chop the herbs and stir into softened (not melted) butter and brush with the butter after the corn has been grilled. Grilled corn is great just as is on the cob but can also be cut off the cob to add awesome grilled flavor to fresh salads. Bring on the summer!
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- sprinkle of salt and pepper
- ¼ cup butter, softened
- 1 tablespoon fresh chopped cilantro (or other herbs like parsley and chives)
- Heat grill to medium heat.
- While grill is heating up, brush ears of corn with olive oil and sprinkle with salt and pepper.
- Grill corn about 4-5 minutes on each side.
- While corn is grilling, mix cilantro into the softened butter.
- Brush cilantro butter on ears of corn just after removing from grill. Serve immediately or cut corn kernels off the cob for adding to fresh salads.