Herb Buttered Corn
1/4 cup basil leaves, chopped
1/4 cup parsley, chopped
4 cloves garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 stick butter, softened
6 ears sweet corn
1 tablespoon vegetable oil
Combine basil, parsley, garlic, and lemon zest in bowl of food processor. Pulse until finely minced. Add salt and pepper, then butter and pulse until combined.
Scrape onto plastic wrap, shape into a log and chill.
For the corn: husk the corn and remove silks. Rub outsides with oil to prevent sticking. Grill over medium-high heat for 3-4 minutes per side, rotating often.
Serve with the herbed butter.
