# What You'll Need:
→ Corn
01 - 8 ears fresh sweet corn, husked
→ Basic Ingredients
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Herbed Butters (total)
05 - 1 cup (2 sticks) unsalted butter, softened
06 - 2 tablespoons finely chopped fresh parsley
07 - 2 tablespoons finely chopped fresh chives
08 - 2 tablespoons finely chopped fresh cilantro
09 - 2 tablespoons finely chopped fresh basil
10 - 1 clove garlic, finely minced
11 - 1 teaspoon smoked paprika
12 - 1 tablespoon finely grated Parmesan cheese
13 - 2 teaspoons fresh lime juice
14 - 1 teaspoon lemon zest
15 - 1/2 teaspoon crushed red pepper flakes
# Preparation Steps:
01 - Light the grill and preheat to medium-high heat (about 400–450°F). Clean and oil the grates.
02 - Brush each ear of corn lightly with olive oil and season evenly with salt and freshly ground black pepper.
03 - Place the corn on the preheated grill and turn occasionally until kernels are tender and lightly charred, about 12 to 15 minutes. Transfer to a platter.
04 - Portion the softened butter into four equal portions (about 1/4 cup each) in separate small bowls.
05 - To the first portion, fold in 2 tablespoons chopped parsley, 2 tablespoons chopped chives and 1/2 clove minced garlic until homogenous.
06 - To the second portion, stir in 2 tablespoons chopped basil and 1 teaspoon lemon zest until evenly incorporated.
07 - To the third portion, combine 2 tablespoons chopped cilantro, 2 teaspoons lime juice and 1/2 clove minced garlic until smooth.
08 - To the fourth portion, mix in 1 tablespoon grated Parmesan, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes until uniform.
09 - Serve the grilled corn hot with the four herbed butters presented in small bowls for spreading or have each butter smeared directly onto cobs. Offer salt and pepper for finishing.
