Grilled Corn with Herb Butter

Michigan sweet corn is one of the best things about late summer. It typically arrives at Washtenaw County farmers markets in late July and runs through September. The key is freshness — corn starts converting its sugars to starch the moment it’s picked, so the corn you buy at the Saturday market was still on the stalk Thursday or Friday. That makes a real difference.

This recipe grills the corn in the husk (which steams it from the inside) and finishes it with a simple herb butter you can make from whatever herbs you picked up at the market.

Ingredients

For the corn:

• 6 ears of fresh sweet corn, in their husks

For the herb butter:

• 4 tablespoons (½ stick) unsalted butter, softened to room temperature
• 2 tablespoons mixed fresh herbs, finely chopped (any combination: parsley, chives, basil, dill, tarragon)
• 1 scallion, finely minced
• ½ teaspoon kosher salt
• Pinch of black pepper
• Optional: pinch of red pepper flakes, squeeze of lemon juice

Instructions

1. Soak the corn. Submerge the unhusked ears in a large pot or bucket of cold water for 15–30 minutes. This prevents the husks from burning too fast on the grill and adds steam.

2. Make the herb butter. While the corn soaks, mash together the softened butter, herbs, scallion, salt, and pepper in a small bowl. Taste and adjust seasoning. (This can be made ahead and stored in the fridge for up to a week — it’s also excellent on toast, pasta, grilled fish, or roasted vegetables.)

3. Grill the corn. Heat your grill to medium-high. Place the soaked ears directly on the grates. Grill, turning every few minutes, for about 15 minutes total. The outer husks will char — that’s fine. You want the kernels inside to be fully cooked and slightly steamed.

4. Husk and butter. Pull back the husks (they make a great handle — leave them on), remove the silk, and immediately spread with herb butter. The heat will melt the butter right in.

5. Serve immediately. Corn is best eaten hot off the grill.

No grill?

You can do this in the oven. Place soaked ears on a sheet pan and roast at 425°F for 25–30 minutes, turning once. Pull back the husks, add butter, and run under the broiler for 2–3 minutes for a little char.

Notes

• Pick the right corn. At the farmers market, look for tight green husks with golden silk that’s slightly dry at the tips. Peel back just the very top to check — kernels should be plump and milky. Ask the vendor when it was picked.
• Extra herb butter: Make a double batch and roll it into a log in plastic wrap or parchment. Freeze for up to 3 months. Slice off rounds whenever you need them.
• Variations: A rub of lime juice and cotija cheese after buttering is excellent. So is a brush of miso butter (1 tablespoon white miso mixed into the herb butter).