Grilled Herbed Corn on the Cob

Keep in mind that a pungent herb such as rosemary, basil, or tarragon can clash with other strong flavors. Blend one of those herbs with mild ones such as parsley or chives.

2 ears of sweet corn

½ cup softened butter

1 clove garlic, minced

2 Tb fresh herbs

Grill shucked or unshucked corn 20 minutes over medium heat, or until tender, turning occasionally. Combine butter, garlic, and herbs. Brush herbed butter mixture over corn just before serving. Keep any remaining herbed butter in the refrigerator for up to a week. Serves 2.