Fresh corn on the cob is just about as classic a summer staple as it gets. Phoebe elevates this favorite with her special chive and shallot compound butter. We all know that butter isn't health food, so be sure to use it sparingly.
Begin with unsalted butter resting at room temperature and then add minced shallots, fresh chives, and just a touch of salt. Phoebe recommends you serve this compound butter at room temperature to maximize flavor and ease of spreading on your corn. Freshly zested lemon will add a pop of color and flavor to your mixture. This is a great recipe to get creative when it comes to your compound butter. If you want to give it an Asian twist, try cilantro, sriracha sauce and lime zest.
Now that you have your butter done, it's time to prepare the corn. While there are a few options on how to make corn on the cob, Phoebe prefers to grill corn while its still in the husk. Peel back a few external layers, and then the silk. Make sure to not take off the rest of the corn husk when you remove the silk. As it cooks in the husk, it will steam and get that smokiness.
Pull back some of the husk to butter up your corn, and now you are ready to grill! An easy way to prevent your corn on the cob from getting too charred is to soak them for about 20 minutes prior to buttering. Once you have them on the grill, your corn on the cob will only need to cook between 30 and 60 seconds per side.