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.
Ingredients
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6 ears of fresh corn, husked
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½ cup unsalted butter, softened
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1 tbsp fresh parsley, finely chopped
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1 tbsp fresh chives, finely chopped
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1 tsp fresh thyme leaves
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½ tsp garlic powder
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¼ tsp salt
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¼ tsp black pepper
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Lemon zest (optional, for added brightness)
Instructions
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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:
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To Boil: Bring a large pot of water to a boil. Add the corn and cook for 5–7 minutes, or until tender. Drain.
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To Grill: Preheat grill to medium heat. Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender.
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Serve:
Slice the chilled herb butter into rounds and place on the hot corn just before serving.
Notes
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Make Ahead: Herb butter can be prepared up to a week in advance and stored in the refrigerator or frozen for longer.
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Herb Variations: Try adding fresh basil, dill, or tarragon for different flavor profiles.
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Flavor Boosters: A pinch of smoked paprika or a sprinkle of Parmesan can add depth.
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Extra Use: Leftover herb butter is excellent on grilled veggies, steak, potatoes, or crusty bread.