The Dish | Street Corn with Basil Butter and Parmesan Cheese

I always find side dishes the most challenging.  But this one is super easy because you boil the corn in the husks and can pair up with any summer meal.  You can exchange the basil for parsley, cilantro, or chives, and the parmesan for feta or cotija cheese. One cube of butter is good for about 5 ears of corn.


  • 4-5 ears corn (do not take off husks)
  • 1Tbs salt
  • 1 bunch of basil cleaned stems cut off
  • 3 cloves garlic
  • 1Tbs fresh lemon juice
  • 1 cube unsalted butter softened 
  • salt/pepper to taste
  • 1 1/2 cups grated parmesan cheese


Boil corn in a large pot of water with the tablespoon of salt for 7 minutes.  Drain and let cool. 

Put basil, garlic, lemon juice in food processor, and process until basil and garlic are finely chopped. 

Put butter in a bowl and smash with back of a spoon add basil mixture and combine throughly.  Put in plastic wrap and refrigerate (can be made ahead and stored for up to a week).

Light a grill and bring the temperature to low.  Shuck the ears of corn making sure you get all the silk off.  Wrap each ear of corn in tin foil.  Grill on low for 15 minutes turning every few minutes so that all sides are cooked.  Remove from grill and take off the foil place corn on a large platter.  Rub the basil butter all over the ears of corn, salt and pepper, then sprinkle cheese and roll ears so that they are covered with the cheese. 


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