Description
Transform your summer barbecue with this gourmet Cowboy Butter Corn. This recipe features sweet, charred ears of corn slathered in a bold compound butter mixture. Infused with aromatic garlic, smoky paprika, fresh herbs, and zesty lemon, this side dish provides the perfect balance of richness and bright citrus notes. It is a simple yet impressive way to elevate your favorite flame-grilled vegetable, ensuring every kernel is packed with savory flavor.
Ingredients
4 Ears fresh corn, husked and cleaned
1/2 Cup unsalted butter, softened
3 Cloves garlic, minced finely
1 Tablespoon lemon zest, freshly grated
1 Teaspoon smoked paprika
2 Tablespoons fresh parsley, finely chopped
1 Tablespoon fresh chives, snipped
1/2 Teaspoon red pepper flakes
Instructions
Combine softened butter, garlic, lemon zest, paprika, parsley, chives, and red pepper flakes in a bowl.
Whip until the mixture is creamy and uniform.
Roll the butter into a cylinder using parchment paper and chill for 15 minutes.
Preheat your grill to medium-high heat.
Grill the corn for 12-15 minutes, turning occasionally until charred and tender.
Apply the compound butter generously to the hot corn during the final minute of cooking.
Notes
Ensure the butter is at room temperature before mixing to get a smooth consistency. You can prepare the compound butter up to 3 days in advance and keep it refrigerated. If you prefer more spice, increase the red pepper flakes moderately. Any leftover butter is excellent on grilled bread or roasted vegetables.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: American BBQ
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 5g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg