Corn on the Cob with Herb Compound Butter
Feel free to use a mixture of your favorite herbs, such as parsley, basil, chives, thyme, or rosemary.
- 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.
If you’re using salted butter, don't add the sea salt to the recipe.
In a rush? You can cook the corn in the microwave. Place the corn in a large dish with a little water at the bottom, cover, and microwave on high for 3–4 minutes or until the corn kernels are tender.
Calories: 181kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 31mgSodium: 115mgPotassium: 254mgFiber: 2gSugar: 6gVitamin A: 665IUVitamin C: 9mgCalcium: 10mgIron: 1mg