For the Basil Butter
1 cup unsalted butter, at room temperature
1 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
For the corn
8 ears corn, husked, washed and dried
1-2 tablespoons vegetable oil
Salt and pepper, to taste
- Preheat grill for medium-high heat.
- Place the ingredients for the basil butter in the bowl of a food processor and pulse until blended. Transfer to a small bowl and set aside.
- Brush the corn with vegetable oil and season with salt and pepper.
- Grill for about 10-15 minutes, turning frequently, until corn is charred and tender. Serve hot with basil butter.