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Print: Boiled Corn on the Cob with Herb Butter

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Boiled Corn on the Cob with Herb Butter

Ingredients · Serves 6 · Prep 10 min · Total 25 min

  • Herb butter
  • ¼ cup unsalted butter, softened
  • 1 tbsp chives, finely chopped
  • 1 tbsp parsley, finely chopped
  • 1 small garlic clove, finely grated
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • Corn
  • 6 ears of corn, husked
  • kosher salt, for serving
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Boiled Corn on the Cob with Herb Butter

Steps

  1. In a small bowl, mash the softened butter with the chives, parsley, garlic, salt and pepper until evenly mixed. Set it aside.
  2. Fill a large pot about two-thirds full of water and bring it to a boil over high heat.
  3. While the water heats, pull off the corn husks and as much silk as you can. Snap or cut off any long stem ends.
  4. Using tongs, carefully lower the corn into the boiling water.
  5. Once the water comes back to a boil, cook until the kernels are bright yellow and tender-crisp.
  6. Lift the corn out with tongs and let the water drip off for a few seconds.
  7. Spread the herb butter over the hot corn and serve with extra salt at the table.