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Grilled Corn on the Cob with Herb Butter
Created by: Howcan Team
Ingredients
- 4 ears of corn, husked
- 1/2 cup of unsalted butter, softened
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of fresh chives, chopped
- 1 clove of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together 1/2 cup of unsalted butter, 2 tablespoons of fresh parsley, 2 tablespoons of fresh chives, 1 clove of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the herb butter.
- Place the husked ears of corn on the grill and cook, turning occasionally, until the kernels are tender and slightly charred, about 10-15 minutes.
- Spread the herb butter over the grilled corn while it's still hot.
- Serve immediately and enjoy!
Side dishes for BBQ chicken have a rich history rooted in traditional American barbecue culture. These dishes often include classic favorites like coleslaw, potato salad, cornbread, and baked beans. The origins of these sides can be traced back to the Southern United States, where barbecue has been a beloved culinary tradition for generations. Renowned chefs and pitmasters, such as Aaron Franklin of Franklin Barbecue in Austin, Texas, have perfected the art of pairing BBQ chicken with delectable sides. For the best BBQ chicken sides, look for recipes that prioritize fresh, high-quality ingredients and bold, flavorful seasonings. Don't forget to consider alternative methods like grilled vegetables or macaroni and cheese for a unique twist on classic BBQ sides.
25 min
4
180 calories
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