Corn on the Cob with Herb Compound Butter

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes (includes chilling time)
Yield: 6 servings

Corn on the Cob with Herb Compound Butter is a simple yet flavorful side dish featuring sweet, juicy corn slathered in a rich, savory butter blended with fresh herbs—perfect for summer barbecues and picnics.

Ingredients

Scale: 1x

• 6 ears of fresh corn, husked
• ½ cup unsalted butter, softened
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• Lemon zest (optional, for added brightness)

Instructions

1. Make the Herb Butter:
   In a small bowl, combine softened butter with parsley, chives, thyme, garlic powder, salt, pepper, and lemon zest (if using). Mix until well combined.
2. Shape and Chill:
   Transfer the herb butter to a piece of plastic wrap. Shape into a log and wrap tightly. Refrigerate for at least 30 minutes until firm.
3. Cook the Corn:
   • To Boil: Bring a large pot of water to a boil. Add the corn and cook for 5–7 minutes, or until tender. Drain.
   • To Grill: Preheat grill to medium heat. Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender.
4. Serve:
   Slice the chilled herb butter into rounds and place on the hot corn just before serving.

Notes

• Make Ahead: Herb butter can be prepared up to a week in advance and stored in the refrigerator or frozen for longer.
• Herb Variations: Try adding fresh basil, dill, or tarragon for different flavor profiles.
• Flavor Boosters: A pinch of smoked paprika or a sprinkle of Parmesan can add depth.
• Extra Use: Leftover herb butter is excellent on grilled veggies, steak, potatoes, or crusty bread.

Corn on the Cob with Herb Compound Butter

• Author: baking
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (includes chilling time)
• Yield: 6 servings 1x

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Description

Corn on the Cob with Herb Compound Butter is a simple yet flavorful side dish featuring sweet, juicy corn slathered in a rich, savory butter blended with fresh herbs—perfect for summer barbecues and picnics.

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Ingredients

Scale 1x2x3x

• 6 ears of fresh corn, husked

• ½ cup unsalted butter, softened

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, finely chopped

• 1 tsp fresh thyme leaves

• ½ tsp garlic powder

• ¼ tsp salt

• ¼ tsp black pepper

• Lemon zest (optional, for added brightness)

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Instructions

• Make the Herb Butter:
  In a small bowl, combine softened butter with parsley, chives, thyme, garlic powder, salt, pepper, and lemon zest (if using). Mix until well combined.

• Shape and Chill:
  Transfer the herb butter to a piece of plastic wrap. Shape into a log and wrap tightly. Refrigerate for at least 30 minutes until firm.

• Cook the Corn:

  • To Boil: Bring a large pot of water to a boil. Add the corn and cook for 5–7 minutes, or until tender. Drain.

  • To Grill: Preheat grill to medium heat. Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender.

 

• Serve:
  Slice the chilled herb butter into rounds and place on the hot corn just before serving.

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Notes

• Make Ahead: Herb butter can be prepared up to a week in advance and stored in the refrigerator or frozen for longer.

• Herb Variations: Try adding fresh basil, dill, or tarragon for different flavor profiles.

• Flavor Boosters: A pinch of smoked paprika or a sprinkle of Parmesan can add depth.

 

• Extra Use: Leftover herb butter is excellent on grilled veggies, steak, potatoes, or crusty bread.