Ingredients:

  • 4 ears (680g) fresh sweet corn, husks and silk removed
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (42g) unsalted butter, softened
  • 3 cloves (9g) garlic, minced finely
  • 1 tsp (2g) fresh parsley, finely chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Remove all husks and silk from the corn. Lightly brush each ear with avocado oil to prevent sticking and encourage a mahogany-colored sear.
  2. Preheat the grill to medium-high heat. Place the corn directly on the grates and grill for 12–15 minutes, turning the ears every 3–4 minutes until kernels are golden-yellow with scattered charred brown spots.
  3. While the corn grills, melt the butter in a small saucepan over low heat. Add the minced garlic and sauté for 2 minutes until fragrant but not browned.
  4. Remove the butter mixture from heat and stir in the chopped parsley, salt, and pepper.
  5. Brush the garlic butter generously onto the grilled corn immediately after removing the ears from the grill.