Grilled Corn on the Cob with Herbed Goat Cheese Butter

Sweet corn grilled in its husk is enhanced by an herbal compound butter.

6 Tbsp. unsalted butter, softened
3 oz goat cheese
2 Tbsp. herbes de Provence
2 cloves garlic, finely chopped
kosher or sea salt
black pepper, freshly ground
6 ears corn in husks
1 tsp. lemon zest, freshly grated

Mix butter, cheese, herbes de Provence, garlic, zest, salt, and pepper in a bowl. Mound onto plastic wrap, roll into a cylinder, and twist ends; chill. Peel back corn husks and discard silks; replace husks and soak ears in water 30 minutes.

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Grill corn on cooler side of the grill until husks are slightly charred and kernels are tender, 5–10 minutes. Peel husks and smear with butter.

Makes 6 servings.