Grilled Corn with Herb Compound Butter

Method

1. 1Make the herb compound butter ahead of time. In a bowl, combine the softened butter, parsley, chives, basil, garlic, lemon zest, lemon juice, salt, pepper, and chilli flakes if using. Beat together with a fork until fully combined and the herbs are evenly distributed throughout the butter. The butter must be genuinely soft — not melted, not cold — so the herbs incorporate rather than clump. Taste and adjust seasoning. Lay a sheet of cling film on a work surface. Spoon the butter in a line along the center. Roll the cling film over the butter and roll into a tight cylinder, twisting the ends to compress it into a neat log about 4 cm in diameter. Refrigerate for at least 1 hour or freeze for 15 minutes. The butter keeps refrigerated for 2 weeks and frozen for 3 months.
2. 2Prepare the corn. Remove all husks and silk from the corn. Run your fingers along the cob to remove any remaining silk strands — a damp paper towel helps. Brush each ear lightly and evenly with neutral oil. The oil serves two purposes: it prevents the corn from sticking to the grill grates, and it conducts heat more efficiently than dry corn, producing more consistent browning across the kernels.
3. 3Grill direct over medium-high heat. Preheat your charcoal or gas grill to medium-high — approximately 220°C (430°F). Clean and oil the grates. Place the oiled corn directly on the grates. Grill for 10 to 15 minutes total, turning a quarter turn every 2 to 3 minutes to expose all four sides to the direct heat. The corn is done when the kernels are lightly charred and browned in patches, the color has deepened from pale yellow to a warm golden, and the surface looks slightly dry and caramelized. Some kernels will blister and a few will char darker — this is not a problem; the char adds flavor.
4. 4Apply the herb butter immediately. Remove the corn from the grill and place on a platter or individual plates. Immediately — while the corn is still steaming hot — slice a 1.5 cm round of the cold herb compound butter and place it on each ear. The temperature difference between the hot corn and the cold butter is what creates the effect: the butter melts into every crevice between the kernels, basting the entire cob in herb-scented fat as it liquefies. Sprinkle with flaky sea salt. Serve with lemon wedges for additional brightness.
5. 5Mexican elote variation. For the elote (Mexican street corn) version: after removing from the grill, brush each cob generously with mayonnaise using a pastry brush. Roll or sprinkle immediately with cotija cheese (or finely grated Parmesan if unavailable). Dust with chilli powder or tajín. Squeeze lime juice over the top. Serve with additional lime wedges. Elote is best eaten immediately, standing at the grill — it is unabashedly messy and requires full commitment. Skip the herb butter for elote; the two preparations are distinct.