Corn on the Cob with Herb Butter – Perfect Cookout Food
Experience the classic corn on the cob elevated with a fresh herb butter. Perfect for cookouts and summer gatherings.
Experience the ultimate outdoors delight with Corn on the Cob with Herb Butter. This dish is a must-try for any cookout, offering a burst of flavor and freshness that complements any summer gathering.
Corn on the Cob with Herb Butter
- Simple and quick to prepare, making it perfect for busy weeknights.
- The herb butter elevates this classic dish, adding unique and fresh flavors.
- Vegetarian-friendly and gluten-free, appealing to a wide range of dietary needs.
Ingredients
- 4 fresh corn on the cob, husked
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper, to taste
- Optional: 1 tablespoon lemon zest for a citrusy twist
How to Make
Start by boiling salted water in a large pot. Add the husked corn and cook for about 5-7 minutes or until tender. Meanwhile, in a small bowl, combine the softened butter with parsley, chives, basil, and if desired, lemon zest. Mix well until all herbs are evenly distributed in the butter. Once the corn is cooked, remove it from the pot and let it cool slightly. Generously brush the herb butter onto each ear of corn, coating it thoroughly. Season with salt and pepper to taste.
Tips
- For an extra layer of flavor, grill the corn after boiling for a slightly charred finish.
- Feel free to experiment with other herbs like dill or cilantro for different taste profiles.
Make-Ahead
You can prepare the herb butter in advance and refrigerate it. Just let it soften at room temperature before using it on the corn.
Storing
Leftover corn can be stored in an airtight container in the fridge for up to 3 days. Ensure it’s cooled down before sealing.
Freezing
While it’s best enjoyed fresh, you can freeze cooked corn for up to 2 months. Wrap each ear in plastic wrap and place in a freezer bag.
Reheating
To reheat, steam the corn for a few minutes or microwave it for about 1-2 minutes until warm.
Serving Suggestions
Serve alongside grilled meats, salads, or as an appetizer. You can also pair it with a refreshing drink, like lemonade or iced tea!
For those who love cooking, consider checking out this Corn on the Cob Holder, which makes handling your corn easy!
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- Grilled Asparagus with Lemon Dressing
- Caprese Salad Skewers
- BBQ Chicken Skewers
- Classic Potato Salad
Ingredients
- 4 fresh corn on the cob, husked
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper, to taste
- Optional: 1 tablespoon lemon zest for a citrusy twist
Instructions
Boil corn
Boil salted water in a large pot and add husked corn; cook for 5-7 minutes until tender.
Make herb butter
In a small bowl, mix softened butter with parsley, chives, basil, and lemon zest if using.
Butter the corn
Remove corn from the pot and brush generously with herb butter; season with salt and pepper.
Optional grill
For extra flavor, grill the corn briefly to get a light char.
Serve
Serve hot as a perfect cookout side.
Notes
- For an extra layer of flavor, grill the corn after boiling for a slightly charred finish.
- Feel free to experiment with other herbs like dill or cilantro for different taste profiles.
- You can customize the herbs to preference.
Nutrition Facts
Frequently asked questions
Can I make the herb butter ahead of time?
Yes. You can mix the butter with the chopped herbs and refrigerate. Let it soften briefly before brushing onto the corn.
What is the best way to cook the corn?
Boil the corn in salted water for 5-7 minutes until tender. For extra flavor, finish on the grill for a slight char.
Is this recipe vegetarian and gluten-free?
Yes. It uses butter and herbs and is naturally gluten-free and suitable for vegetarians (use plant-based butter to make it vegan).
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently.
Can I substitute other herbs?
Yes. Dill, cilantro, or tarragon can be used in place of or in addition to the listed herbs to taste.
