Grilled Corn w/ Herbed Butter

Serves 4


  • 4 ears of corn
  • 1 stick of unsalted butter (4 oz), room temperature
  • 1 tbsp chopped herbs (rosemary & thyme recommended)
  • squeeze of lemon juice (from about ½ lemon)
  • salt to taste (truffle salt recommended!)


  1. Soak corn husks in water overnight, or 2 hours minimum to prevent husks from catching fire on the grill
  2. Preheat grill to medium-high
  3. In a small bowl, mix together room temperature butter, minced herbs and salt (truffle salt recommended!)
  4. Peel back the husk and remove silk if desired (this can also be done after grilling)
  5. Rub butter mixture all over cob. Remove one piece of the husk, and to use to tie the husk back over the cob securely
  6. Place on grill, and cook 5 minutes per side, (about 20 minutes total)
  7. Remove from grill, peel back the husk and enjoy