It’s still raining, which ruined my plans to grill dinner last night. Grilling corn is so easy and imparts a nice charred flavor. I chose to use the second-best option: the broiler. It’s basically a grill, just inverted so the heat comes from the bottom instead of the top. Oh, and that fire business.
- 4 ears of corn, still in the husks but trimmed of excess leaves and silk coming out of the top of the husk
- 2 Tbsp. butter, softened (If you forget to soften your butter ahead of time, you can microwave it on 30% power in 15 second increments. Just be sure it doesn’t melt on you.)
- 1 Tbsp. chopped herbs (I used basil, since that’s what came in our Greenling box. But chives, green garlic, or parsley might be nice too.)
- Few pinches of salt and grinds of pepper
- Place the trimmed corn on a broiler pan or a rack on top of a baking sheet. Broil for 15-18 minutes, flipping the corn halfway through baking.
- While the corn is broiling, combine the butter, herbs and salt and pepper in a small bowl and set aside.
- When the corn is finished (I test to make sure it’s done by peeling the husk and tasting a kernel), remove the husks and silk and spread with the herbed butter while still warm.
Herb compound butter is so easy to make and a great way to give a flavor boost not only to corn, but to biscuits, fish, chops, anything where you would use a finishing butter, really. The ingredients are endless, too. Adding red pepper flakes or minced garlic will give it a nice kick, while adding cumin or chili powder will impart a smoky flavor. Get as creative as you like!