Grilled Corn on the Cob with Herb Butter

Grilling corn on the cob takes less than 25 minutes: parboil the cobs briefly, lay them on the hot grill, brown them all over and brush with herb butter while still warm. That's the side dish that's always the first to disappear on a barbecue evening.

The first home-grown sweetcorn arrives at the end of July and stays with us into September. Freshness is the whole trick here: the sugar in the kernels gradually turns to starch after harvest, so a cob from the farmers' market tastes noticeably sweeter than one that's been travelling for days.

Ingredients

Serves 4:

• 4 fresh corn cobs, with husks
• 125g soft butter
• 1/2 bunch flat-leaf parsley
• 1/2 bunch chives
• 1 tsp finely grated zest of an unwaxed lemon
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 2 tbsp olive oil, for brushing
• Salt and freshly ground pepper

Method

1. Strip off the husks and silks, and give the cobs a quick rinse. Trim off the woody stalk end with the Barbecue Knife. Its sturdy blade goes straight through in one cut, so there's no need to saw at it.
2. Parboil the cobs in unsalted water for 8 to 10 minutes. Salt in the cooking water toughens the kernels, so it's only added at the end. Drain well afterwards.
3. Finely chop the parsley and chives, and mix them into the soft butter with the lemon zest, lemon juice and smoked paprika. Season generously with salt and freshly ground pepper from the Salt and Pepper Mill – the butter can taste slightly over-seasoned on its own, since that balances out once it's on the corn.
4. Get the barbecue to direct, medium-high heat. Pat the parboiled cobs dry and brush them all over thinly with olive oil.
5. Grill for 8 to 10 minutes, turning every two minutes, until they're covered in golden-brown to dark charred spots.
6. Take the cobs off the grill and brush them all over with the herb butter straight away, so it melts in the heat and runs down between the kernels.
7. Season with a little more salt, serve hot, and put the rest of the herb butter on the table alongside.

kjøk Tip

Grilled corn depends on direct heat and constant movement: put the cobs on the hottest part of the grill and turn them every two minutes, so the kernels caramelise rather than burn. The barbecue knife earns its place twice over here – use its sturdy blade to cut the finished cobs crossways into bite-sized pieces if children are eating too. Whatever else lands on the grill afterwards, the BBQ Knife Pro will carve it; you'll find the right companions for the evening in our Grilling range. To look after it: wash the barbecue knife by hand after use and dry it straight away, never in the dishwasher, and sharpen it once or twice a season. If your knife has an olive wood handle, wash that by hand too and rub it with a little cooking oil now and then, so the wood doesn't dry out. Store the salt and pepper mill somewhere dry, and don't grind over a steaming pot, or the mechanism will clog.

FAQs

Do I need to parboil corn before grilling it?

You don't have to, but it's worth it. Parboiled cobs only need to pick up char on the grill and turn out evenly tender. Grilled from raw, it takes around 25 minutes and the kernels dry out quickly.

How can I tell if sweetcorn is fresh?

The husks are a rich green and wrapped tightly, and the silks at the top are pale and slightly moist rather than dried out. Press a kernel and milky liquid should come out – that's the best sign.

How long does the herb butter keep?

About a week in the fridge, well covered. You can also roll it up in cling film and freeze it, which keeps it for three months – just slice off rounds as you need them.