The Summer Shamrock Cob with Basil Butter and Parmesan Crumble

This bowl doesn’t play around. We’re talking fire-roasted sweet corn slathered in Chef Paddy’s fresh basil butter, seasoned with Let’s Get After It, and shaved straight into a bowl with grated Parmesan and torn basil.

Ingredients

• 6 ears fresh corn, husks removed
• 4 tbsp unsalted butter, softened
• 1 tbsp Chef Paddy’s Italian Table Blend
• 2 tbsp finely chopped fresh basil (for the butter)
• ½ tsp lemon zest (optional)
• ½ tsp kosher salt (taste and adjust)
• 1 tbsp Let’s Get After It seasoning (or to taste)
• ¼ cup finely grated Parmesan cheese
• ¼ cup loosely packed fresh basil leaves, torn (for garnish)
• Optional: Calabrian chili flakes (for heat)

Instructions

1. Make the basil butter: In a small bowl, mix softened butter, Italian Table Blend, chopped fresh basil, lemon zest, and kosher salt until smooth and fully blended.
2. Slather the corn: Coat each ear generously with the basil butter—get it in all the grooves.
3. Season: Sprinkle Let’s Get After It seasoning evenly over the buttered corn.
4. Grill: Preheat grill to medium-high heat. Grill corn directly over flame, turning often, until charred and tender (about 10–12 minutes).
5. Cool and shave: Let corn cool slightly. Then slice kernels off the cob into a large bowl.
6. Toss: Re-soften any leftover basil butter and toss it with the warm corn kernels until coated.
7. Finish: Sprinkle with Parmesan cheese, torn basil, and Calabrian chili flakes (if using). Serve warm or at room temperature.

Chef Paddy’s Tip

• Tear the basil by hand for the garnish—it keeps the oils intact and the flavor vibrant.
• This dish holds up great at room temp, making it perfect for cookouts, tailgates, and potlucks.

Let’s cook with heart and hustle.