A delightful twist on classic corn on the cob, featuring a flavorful herb-infused butter.
Melt half of the butter in a small skillet over medium heat.
Use a low heat to prevent the butter from browning.
Add the minced shallot to the skillet and sauté until softened and fragrant.
Stir constantly to avoid burning the shallot.
In a mixing bowl, combine the remaining butter, sautéed shallot, thyme, and parsley. Mix well.
Ensure the butter is at room temperature for easier mixing.
Preheat the grill to medium-high heat.
Clean the grill grates to prevent sticking.
Brush the corn with olive oil and place on the grill. Cook, turning frequently, until slightly charred and tender.
Turn the corn every 2-3 minutes for even cooking.
Serve the grilled corn with a generous dollop of the herb butter.
Sprinkle a pinch of salt over the buttered corn for enhanced flavor.
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