# 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
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 grated Parmesan cheese
13 - 2 teaspoons fresh lime juice
14 - 1 teaspoon lemon zest
15 - 1/2 teaspoon crushed red pepper flakes
# Step-by-Step Directions:
01 - Light the grill and set to medium-high heat (about 400–450°F). Clean and oil the grates to prevent sticking.
02 - Divide the softened butter into four equal portions, about 1/4 cup (4 tablespoons) each, placing each portion in a small bowl.
03 - Flavor each butter portion as follows, stirring until evenly combined: Parsley‑Chive: add 2 tablespoons parsley, 2 tablespoons chives and 1/2 clove minced garlic; Basil‑Lemon: add 2 tablespoons basil and 1 teaspoon lemon zest; Cilantro‑Lime: add 2 tablespoons cilantro, 2 teaspoons lime juice and 1/2 clove minced garlic; Parmesan‑Paprika: add 1 tablespoon grated Parmesan, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes. Cover and chill briefly if you prefer firmer butter.
04 - Brush each ear of corn lightly with olive oil and season evenly with salt and freshly ground black pepper.
05 - Place corn on the preheated grill and cook, turning every few minutes, until kernels are tender and show light char marks, about 12–15 minutes total.
06 - Transfer corn to a platter and let rest 1–2 minutes. Serve hot with the four herbed butters presented in small bowls or spread directly onto the cobs so guests can choose their favorite.
