Weekend Recipe: Grilled Corn with Basil-Lemon Butter

Corn on the cob is often prepared by boiling or steaming, but if you don't mind an extra step, the rewards found in grilling it are many and delicious. I've included instructions for a basil-lemon butter, but you could swap in whatever herbs sound tasty to you. (Check out this herb guide for inspiration.) Many thanks to America's Test Kitchen for the recipe.

Grilled Corn with Basil-Lemon Butter
Serves 4 to 6

1 recipe flavored butter (see below)
1 (13 by 9-inch) disposable aluminum roasting pan, at least 2¾ inches deep
8 ears corn, husks and silk removed
2 tablespoons vegetable oil
Salt and pepper

Basil-Lemon Butter
1 1/2 cups unsalted butter, softened
3/4 cups (lightly packed) chiffonaded basil leaves
2 teaspoons lemon zest, grated
2 tablespoons lemon juice
1 clove garlic, crushed
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper

Combine butter, basil, lemon juice and zest, garlic, salt, and pepper. Mix well by hand or in a food processor.

Place flavored butter in disposable pan. Brush corn evenly with oil and season with salt and pepper to taste.

Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to the pan with the butter and cover tightly with aluminum foil.

Place pan on grill and cook, shaking pan frequently, until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears.