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Corn on the Cob Recipe

Course: Vegetable
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Corn on the Cob

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An herb and garlic butter makes a flavorful coating for this popular vegetable.

Yield: 8 servings


  • 8 ears of corn
  • Salt and freshly ground black pepper

For the herb butter:

  • 5 tbsp butter, softened
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp finely chopped chives
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 tbsp chopped mint


1. To make the herb butter, mix all of the ingredients together with a rubber spatula until combined. Transfer the butter to a sheet of waxed paper. Wrap the waxed paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour to firm the butter.

2. Bring a large pan of unsalted water to a boil. Discard the husks and the silky threads from the corn. Add the corn to the boiling water and cover the pan.

3. Once the water has returned to a boil, turn off the heat and cover the pan. Let the corn stand for 5 minutes.

4. Carefully remove the corn from the water with kitchen tongs and place on a serving platter. Cut the chilled butter into 8 rounds. Serve the corn with the herb butter.

© 2008 Dorling Kindersley

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

155kcal (8%)
9mg (1%)
9mg (15%)
77mcg RAE (3%)
19mg (6%)
315mg (13%)
5g (24%)
9g (13%)
1mg (4%)

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