Grilled Corn with Basil and Lemon Butter (America's Test Kitchen)

By zircon50

WHY THIS RECIPE WORKS: To infuse grilled corn with the flavor of herbed and spiced butters, we first char the corn over a hot fire and then transfer it to a roasting pan full of flavored butter. We cover the pan with aluminum foil and continue to cook the sweet, toasted ears over the flame until they pick up flavor.

Serves 4 to 6
Use a disposable aluminum roasting pan that is at least 2¾ inches deep.

Ingredients

• BASIL & LEMON BUTTER:
• 1 recipe flavored butter (see below)
• 1 (13 by 9-inch) disposable aluminum roasting pan
• 8 ears corn, husks and silk removed
• 2 tablespoons vegetable oil
• Salt and pepper
• 6 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Combine all ingredients in small bowl.

Preparation

Step 1

1. Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste.

2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil.

3. Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you.

Serve corn, spooning any butter in pan over individual ears.