Jazz up corn on the cob with this easy recipe for corn on the cob with herb compound butter. You just need 15 minutes to make it!
What’s not to love about corn on the cob? If you’re eating it, it’s probably summer. It probably involves butter and salt, and those are pretty darn delicious.
And in case of Corn on the Cob with Herb Compound Butter, it also includes fresh herbs. Win-win all around!
If you like corn, don’t miss this Cream Cheese Corn Dip—another great use for that fresh summer corn!
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What is compound butter?
Compound butter is a mixture of butter and additional ingredients, such as fresh herbs, garlic, shallots, green onions, and citrus zest. The ingredients are chopped finely so that they can be mixed with the butter.
What herbs are best for compound butter?
Fresh basil, rosemary, parsley, thyme, and chives are all good choices for compound butter. Use whatever herbs you like best.
How to make compound butter
Soften butter to room temperature. This typically takes one hour on the countertop in a 72°F room. If you’re in a hurry, try these instructions for softening butter in the microwave. Just be sure not to melt the butter!
Chop the fresh herbs finely.
In a small bowl, mix together the butter, sea salt, and chopped fresh herbs. Mix with a spatula until combined.
How to boil corn on the cob
Bring a large pot of water to a boil. Shuck the corn and remove the silks.
Take the water off the heat, and immediately add the corn. Cover and let sit for 10 minutes, or until the corn is tender.
Remove the corn from the water using tongs, and place on a paper towel lined plate.
Frequently Asked Questions
Compound butter will keep for approximately one week in the refrigerator, tightly wrapped or sealed in an airtight container. It can also be frozen for up to three months. If you decide to freeze it, make sure to tightly wrap it and store it in a resealable freezer bag.
You can substitute salted butter for unsalted butter. Leave out the salt in the recipe to account for the change.
Serving the corn
I served the corn with a summer dinner of Grilled Pork Chops with Fresh Peach Salsa and my Grandma’s German Potato Salad. Longe gobbled them up, and I’m excited to repeat the dinner for some upcoming dinner guests.
The corn would also be the perfect side to Slow Cooker Beef BBQ Sandwiches. I love using my slow cooker in the summer so I don’t have to heat up the house with the oven.
Have more corn to use up? Don’t miss this Cream of Corn Soup! It’s the perfect soup as summer transitions to fall.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Corn on the Cob with Herb Compound Butter
- 4 ears sweet corn, shucked
- 4 tablespoons (½ stick) unsalted butter, softened to room temperature
- ¼ teaspoon sea salt
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh thyme
- Bring a large pot of water to a boil (a pot big enough to fit the 4 ears of corn).
- Meanwhile, mix the butter with the salt and the chopped herbs. Refrigerate until ready to serve.
- Place the shucked corn in the boiling water. Cover and remove the pot from the heat. Allow the corn to sit in the water for 10 minutes. Uncover, remove the corn with tongs, and place corn on a paper towel lined plate to dry slightly.
- Serve corn warm with the herb compound butter.
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