what you need
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)
Smokey Joes lemon & herb rub
Pinch cayenne pepper
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ears corn, shucked
1 tablespoon vegetable oil
sour cream optional
what to do
Prepare grill for medium-high heat.
Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl.
Set herb butter aside.
Brush corn with oil and sprinkle well with Smokey Joe's Lemon & herb rubs, grill, turning often, until it is tender and charred in spots, 5-8 minutes.
Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
For something a little extra - drizzle with sour cream and freshly squeezed limes
Note: The herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.