Ingredients:

  • 4 ears of fresh corn on the cob (about 1.5 kg)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons (30ml) freshly chopped parsley
  • 1 tablespoon (15ml) freshly chopped chives
  • 1 teaspoon (5g) sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • Optional: juice from 1/2 lemon

Instructions:

  1. Husk the corn, removing silks and damaged kernels, then rinse under cold water.
  2. In a mixing bowl, combine softened butter, parsley, chives, and salt. Whisk until well blended. Add lemon juice if desired and mix again.
  3. For boiling method: Fill a large pot with water, bring to a boil, add corn, cover, and cook for 4-6 minutes until tender.
  4. For grilling method: Preheat grill to medium-high heat, brush corn lightly with oil, and grill for 10-15 minutes, turning occasionally until charred and tender.
  5. Remove corn from heat, let cool slightly, and brush or slather herb butter all over corn. Season with additional salt and pepper as desired.