Corn on the Cob with Herb Compound Butter
Sweet, juicy corn gets a summery upgrade with a silky herb-and-garlic compound butter that melts into every kernel. Perfect for grilling season, picnics, or simple weeknights—boil, grill, or roast and finish with chilled butter coins.
Ingredients
- 6 ears fresh corn, husked and cleaned
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- salt, to taste
- black pepper, to taste
Instructions
- In a mixing bowl, combine softened butter, parsley, chives, thyme, minced garlic, lemon zest, a pinch of salt, and black pepper. Mix until evenly flecked.
- Spoon the butter onto plastic wrap or parchment, roll into a 1–1.5 inch-thick log, twist the ends, and refrigerate for at least 30 minutes until firm.
- Grill method: Preheat grill to medium–high. Place husked corn directly on grates and cook 10–15 minutes, turning occasionally, until lightly charred and tender.
- Boil method: Bring a large pot of lightly salted water to a rolling boil. Add corn and cook 5–7 minutes until kernels are bright and plump. Drain well.
- Roast method: Preheat oven to 400°F (200°C). Place corn on a baking sheet and roast 20–25 minutes, turning once halfway through.
- While corn is hot, slice rounds of chilled herb butter and place on each ear so it melts into the kernels. Adjust salt and pepper to taste and serve immediately.
Nutrition
Serving: 1earCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 5g
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