The Summer Shamrock Cob with Basil Butter and Parmesan Crumble
This bowl doesn’t play around. Fire-roasted sweet corn gets slathered in fresh basil butter, hit with bold seasoning, and shaved straight into a bowl with Parmesan and torn basil. It’s bright, rich, and built to steal the show at any table.
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
- Make the basil butter: In a small bowl, mix softened butter, Italian Table Blend , chopped fresh basil, lemon zest, and kosher salt until smooth.
- Slather the corn: Coat each ear generously with the basil butter—get it in all the grooves.
- Season: Sprinkle Let’s Get After It evenly over the buttered corn.
- Grill: Preheat grill to medium-high heat. Grill corn directly over flame, turning often, until charred and tender (10–12 minutes).
- Cool and shave: Let corn cool slightly, then slice kernels off the cob into a large bowl.
- Toss: Re-soften any remaining basil butter and toss with the warm corn until fully coated.
- Finish: Top with Parmesan, torn basil, and Calabrian chili flakes if using. Serve warm or at room temp.
Chef Paddy’s Tip
- Layer the flavor: Italian Table Blend builds the herb base, while Let’s Get After It brings the punch.
- Tear basil by hand for garnish—it keeps the oils intact and the flavor brighter.
- This holds beautifully at room temp—perfect for cookouts and potlucks.
Let’s cook with heart and hustle.
