# 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
# How To Make It:
01 - Preheat the grill to medium-high heat, about 400°F, ensuring grates are clean and lightly oiled.
02 - Brush each ear of corn lightly with olive oil, then season evenly with salt and freshly ground black pepper.
03 - Place corn on the preheated grill and cook, turning every few minutes, until kernels are tender and show light char marks, approximately 12–15 minutes; transfer to a platter.
04 - Divide the softened butter into four equal portions (1/4 cup or 4 tablespoons each) in small bowls to prepare the individual herb flavors.
05 - To one bowl, combine 1 butter portion with 2 tablespoons chopped parsley, 2 tablespoons chopped chives and 1/2 clove finely minced garlic; mix until homogeneous.
06 - To the second butter portion, fold in 2 tablespoons chopped basil and 1 teaspoon lemon zest, mixing until smooth.
07 - To the third portion, stir in 2 tablespoons chopped cilantro, 2 teaspoons fresh lime juice and 1/2 clove finely minced garlic; combine thoroughly.
08 - To the final portion, mix in 1 tablespoon grated Parmesan, 1 teaspoon smoked paprika and 1/2 teaspoon crushed red pepper flakes until evenly incorporated.
09 - Serve the grilled corn hot with the four herbed butters in small bowls for spreading or apply directly to the cobs; offer salt and pepper at the table.
