Corn on the Cob · Boiled with Herb Butter
Boiled Corn on the Cob with Herb Butter
Fresh corn needs only a few minutes in boiling water. A quick herb and garlic butter turns it into something special for cookouts and weeknights alike.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
- Level
- Easy
Ingredients
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
Steps
- In a small bowl, mash the softened butter with the chives, parsley, garlic, salt and pepper until evenly mixed. Set it aside.
- Fill a large pot about two-thirds full of water and bring it to a boil over high heat.
- While the water heats, pull off the corn husks and as much silk as you can. Snap or cut off any long stem ends.
- Using tongs, carefully lower the corn into the boiling water.
- Once the water comes back to a boil, cook until the kernels are bright yellow and tender-crisp.
- Lift the corn out with tongs and let the water drip off for a few seconds.
- Spread the herb butter over the hot corn and serve with extra salt at the table.
Tip: Skip salting the water. Add salt at the table instead.
Tip: Corn is sweetest the day you buy it. Store it in the fridge with the husks on until you cook it.
Storage: Refrigerate cooked corn up to 3 days. Cut the kernels off and use them in salads or salsa.
Make ahead: The herb butter keeps in the fridge up to 5 days. Let it soften before spreading.
Estimated nutrition per serving: 160 calories · protein 3 g · carbohydrates 19 g · fiber 2 g · sugars 6 g · fat 9 g (saturated 5 g) · sodium 90 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.