Herb-Buttered Corn on the Cob

• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 8 cloves garlic
• Zest of 1 lemon
• Pinch kosher salt
• Freshly ground black pepper
• 2 sticks butter, softened
• Oil, for oiling grill
• 6 ears corn, shucked and silks cleaned

1. In a food processor, combine the basil, parsley, garlic, lemon zest, a big pinch of salt and a few grinds of pepper.
2. Pulse until everything is thoroughly chopped and combined.
3. Add the butter and pulse until thoroughly mixed.
4. Scrape the butter mixture out of the food processor onto a piece of plastic wrap or parchment paper and form into a log.
5. Store in the refrigerator until ready to use.
6. Preheat a grill or a grill pan for medium-high heat.
7. Lightly oil the grill grates.
8. Grill the corn, rotating it as it cooks, until lightly charred in places, 3 to 4 minutes per side.
9. Remove the corn from the grill, smear each ear with a generous amount of the herb butter and serve.

fresh basil, parsley, garlic, lemon, kosher salt, freshly ground black pepper, butter, grill, corn

Taken from www.foodnetwork.com/recipes/nancy-fuller/herb-buttered-corn-on-the-cob.html (may not work)