Grilled Corn with Herbed Butter Print this recipe

Ingredients

• 1 shallot, finely chopped
• 1 1/2 tablespoons fresh chives, chopped
• 1/4 teaspoon finely chopped garlic
• 12 tablespoons (11/2sticks) unsalted butter, softened
• 2 1/2 tablespoons finely chopped parsley
• 6 ears fresh corn, husk on
• Kosher salt and fresh ground pepper to taste

Instructions

1. Preheat the grill using Kingsford® charcoal, until the briquets are consistently ashed over.
2. While the grill is heating, pull the husk back from the corn, leaving them attached at the base. Pull off and discard silks.
3. Beat together the butter and remaining ingredients except for salt and pepper. Spread 2 tablespoons of the butter mixture on each ear of corn. Sprinkle the corn with salt and pepper. Pull the husk up around the corn and tie tightly with kitchen twine.
4. Grill the corn 6 minutes, turning once. Close the cover on the grill and cook 5 minutes more.
5. Remove corn from grill with tongs, carefully pull back the corn husks halfway and serve on a platter.

Credit

1. Recipe created by Chef Ronnie Killen of Killen’s Steakhouse in Houston on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.