Grilled Corn on the Cob

Grilled corn on the cob with herb butter is the indispensable side star of American barbecues – sweet, buttery and lightly smoky.

1. Strip the corn cobs of their outer leaves and silk.

2. Cook them tender in lightly salted, hot water in 8-10 minutes – fresh corn softens sooner.

3. Meanwhile mix the soft butter smooth with the smoked paprika, the finely chopped parsley and a pinch of salt.

4. Strain the cooked cobs and pat them dry.

5. In a hot grill pan or on a grill rack sear them for 2 minutes on each side, until they char in places.

6. Brush them generously with the herb butter, and serve sprinkled with freshly ground black pepper.

Tip: Never salt the water too early or too heavily – too much salt can toughen the corn kernels.