Ingredients
Scale
For the Corn
- 4 ears fresh sweet corn, husks removed
- 1 tablespoon avocado oil
For the Basil Butter
- 4 tablespoons unsalted butter, softened
- ¼ cup fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For Finishing
- Flaky salt
- Additional torn basil leaves
Instructions
- Preheat your grill or gill pan to medium-high heat.
- In a small bowl, combine 4 tablespoons softened butter, ¼ cup finely chopped basil, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Mix until well combined and set aside.
- Brush 4 ears of corn lightly with 1 tablespoon avocado oil.
- Place the corn directly on the grill and cook for 10-12 minutes, turning every few minutes, until tender and lightly charred on all sides.
- Transfer the hot corn to a serving platter and immediately spread the basil butter over each ear, allowing it to melt into the corn.
- Finish with flaky salt and a few torn basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Grill