Herb Buttered Corn on the Cob

It was just last weekend, during our annual family barbecue, that I decided to try something a little different with our usual corn on the cob. We always have corn, it’s a summer staple, but this time, instead of just plain butter and salt, I whipped up an herb butter. Let me tell you, the transformation was incredible! Even my picky eaters, who usually just tolerate vegetables, were raving about how delicious the corn was. The aroma alone, with the fragrant herbs mingling with the sweet corn and melting butter, had everyone’s mouths watering before it even hit the table. It was so simple to make, yet it elevated our corn on the cob from a basic side dish to a star of the meal. The herbaceous butter infused every kernel with flavor, making it juicy, savory, and utterly irresistible. Honestly, it’s now our go-to way to enjoy corn on the cob, and I’m so excited to share this incredibly easy and flavorful recipe with you. Get ready to experience corn on the cob like never before!

Ingredients for Herb Buttered Corn on the Cob

• Fresh Corn on the Cob: The star of the show! Choose ears that are plump, with bright green husks and silky tassels. Fresh, in-season corn will always deliver the best flavor and sweetness.
• Unsalted Butter: Forms the rich and flavorful base for our herb butter. Using unsalted butter allows you to control the saltiness of the final dish.
• Fresh Parsley: Adds a bright, clean, and slightly peppery herbaceousness. Flat-leaf parsley is often preferred for its stronger flavor.
• Fresh Chives: Provide a delicate oniony and grassy flavor that complements the other herbs and butter beautifully.
• Fresh Thyme: Offers an earthy, slightly lemony, and aromatic note, adding depth to the herb butter.
• Garlic Cloves: Infuse the butter with a pungent and savory aroma that enhances the overall flavor profile.
• Salt: Enhances the sweetness of the corn and balances the richness of the butter. Use sea salt or kosher salt for best flavor.
• Black Pepper: Adds a touch of spice and complexity, complementing the herbs and butter. Freshly ground black pepper is recommended for optimal flavor.

Instructions for Making Herb Buttered Corn on the Cob

Step 1: Prepare the Corn

Begin by shucking the corn. Peel back the husks and silks from each ear of corn. Remove all the silks as thoroughly as possible. You can use a vegetable brush or your fingers to gently brush away any stubborn strands. If you are grilling the corn in the husks, you will need to soak them in cold water for at least 30 minutes before grilling to prevent them from burning and to help steam the corn inside. If you are boiling or grilling the corn directly on the grates without husks, you can skip the soaking step. For boiling, you can also optionally break the corn cobs in half for easier handling in a pot.

Step 2: Make the Herb Butter

While the corn is soaking (if grilling in husks) or while you are preparing the corn, prepare the herb butter. In a medium-sized bowl, allow the unsalted butter to soften at room temperature for about 15-20 minutes, or until it is easily spreadable. You don’t want it to be melted, just soft enough to work with. Finely chop the fresh parsley, chives, and thyme. Mince the garlic cloves. Add the softened butter to the bowl along with the chopped parsley, chives, thyme, minced garlic, salt, and black pepper. Use a fork or a rubber spatula to thoroughly combine all the ingredients until the herbs and garlic are evenly distributed throughout the butter. Taste the herb butter and adjust the seasoning as needed. You may want to add a bit more salt or pepper depending on your preference. Once mixed, you can set the herb butter aside at room temperature if you are using it immediately, or you can store it in the refrigerator in an airtight container for later use. If refrigerating, allow the butter to soften slightly before using.

Step 3: Cook the Corn – Grilling Method (Husks On)

If you soaked the corn husks, remove them from the water. Gently pat them dry with a paper towel to remove excess water. Pull back the husks slightly and spread about 1-2 tablespoons of the herb butter directly onto the corn kernels. Smooth the butter evenly over the corn. Pull the husks back up to cover the corn and tie the husks at the top with kitchen twine or strips of husk to secure them. Preheat your grill to medium heat, around 350-450°F (175-230°C). Place the buttered corn on the cob, still in their husks, directly on the grill grates. Grill for about 20-25 minutes, turning occasionally, until the husks are slightly charred and the corn is tender. The husks will protect the corn from direct heat and steam the corn inside, resulting in juicy and flavorful kernels. To check for doneness, carefully peel back the husks and pierce a kernel with a fork. It should be tender and release milky juice when pierced.

Step 3: Cook the Corn – Grilling Method (Husks Off)

Preheat your grill to medium heat, around 350-450°F (175-230°C). Once the grill is heated, place the shucked corn directly on the grill grates. Grill for about 10-15 minutes, turning frequently, until the kernels are slightly charred and tender. Keep a close eye on the corn to prevent it from burning, as the direct heat can cook it quickly. While the corn is grilling, you can brush it with some of the herb butter during the last few minutes of grilling for added flavor and moisture. Once the corn is grilled and tender, remove it from the grill and immediately spread generously with the remaining herb butter. Make sure to coat all sides of the corn with the flavorful butter while it’s still hot.

Step 3: Cook the Corn – Boiling Method

Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the boiling water. Carefully place the shucked corn on the cob into the boiling water. Make sure the water covers the corn completely. If necessary, you can use a plate or a smaller pot to weigh down the corn and keep it submerged. Boil the corn for about 5-7 minutes, or until the kernels are tender and bright yellow. Do not overcook the corn, as it can become tough and lose its sweetness. To check for doneness, pierce a kernel with a fork. It should be tender and release milky juice when pierced. Once the corn is cooked, remove it from the boiling water using tongs and let it drain briefly. Immediately spread generously with the herb butter while the corn is still hot. Coat all sides of the corn with the flavorful butter, allowing it to melt and seep into the kernels.

Step 4: Serve and Enjoy

Once the corn is cooked and generously coated with herb butter, it’s ready to serve! Serve immediately while it’s hot and the butter is melted and flavorful. You can serve the corn on the cob whole, or you can cut it into halves or thirds for easier serving and eating. Garnish with extra fresh herbs, if desired, and enjoy this delicious and flavorful side dish! Make sure to have plenty of napkins on hand, as herb buttered corn on the cob can be a little messy, but definitely worth it!

Nutrition Facts for Herb Buttered Corn on the Cob (per serving)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 ear of corn
• Calories: Approximately 250-300 kcal
• Fat: 15-20g

Preparation Time for Herb Buttered Corn on the Cob

• Prep Time: 15 minutes (includes shucking corn and making herb butter)
• Cook Time:
  • Grilling (Husks On): 20-25 minutes
  • Grilling (Husks Off): 10-15 minutes
  • Boiling: 5-7 minutes
• Total Time: Approximately 30-40 minutes (grilling husks on), 25-30 minutes (grilling husks off), 20-25 minutes (boiling).

This recipe is quick and easy to prepare, making it perfect for weeknight dinners or weekend barbecues. The majority of the time is spent cooking the corn, while the herb butter can be made in just minutes. Whether you choose to grill or boil, you’ll have delicious herb buttered corn on the cob ready to enjoy in under 40 minutes!

How to Serve Herb Buttered Corn on the Cob

Herb Buttered Corn on the Cob is incredibly versatile and pairs well with a wide variety of dishes. Here are some delicious ways to serve it:

• As a Classic BBQ Side: It’s the perfect accompaniment to grilled burgers, hot dogs, chicken, steak, ribs, or vegetarian options like grilled halloumi or veggie burgers. The sweet and savory flavors of the corn complement the smoky char of grilled meats and vegetables beautifully.
• Alongside Summer Salads: Serve it with a refreshing summer salad like a tomato and cucumber salad, watermelon and feta salad, or a classic coleslaw. The richness of the corn balances the lightness and acidity of the salads.
• Part of a Picnic Spread: Pack herb buttered corn on the cob for your next picnic! It’s a crowd-pleasing side dish that’s easy to transport and enjoy outdoors. Make sure to keep it warm in an insulated container.
• With Seafood Dishes: Corn on the cob is a fantastic partner for seafood. Serve it alongside grilled shrimp, baked salmon, pan-seared scallops, or even a classic lobster boil. The sweetness of the corn enhances the delicate flavors of the seafood.
• As a Vegetarian Main Course Component: For a vegetarian meal, pair herb buttered corn on the cob with other grilled vegetables like bell peppers, zucchini, and eggplant. Add a protein source like grilled tofu or black beans for a more substantial meal.
• In Corn Salad or Salsa: Once cooked and buttered, you can cut the kernels off the cob and use them in a vibrant corn salad or salsa. Combine the kernels with diced tomatoes, onions, cilantro, lime juice, and jalapeño for a flavorful side dish or topping.
• With Mexican-Inspired Meals: Herb buttered corn on the cob is a delicious side dish for tacos, fajitas, enchiladas, or quesadillas. Its sweetness and herbaceousness complement the spices and flavors of Mexican cuisine.
• Simple Weeknight Dinner Side: For a quick and easy weeknight meal, serve it alongside roasted chicken, baked fish, or a simple pasta dish. It elevates any simple meal with its burst of flavor.

Additional Tips for Perfect Herb Buttered Corn on the Cob

To ensure your Herb Buttered Corn on the Cob is absolutely perfect every time, here are some helpful tips:

• Choose the Freshest Corn: Look for corn on the cob with bright green, tightly wrapped husks and plump kernels. The silks should be slightly damp and golden brown, not dry and brittle. If possible, buy corn that has recently been harvested for the best flavor and sweetness.
• Soak Husks When Grilling in Husks: Soaking the corn husks in water for at least 30 minutes before grilling is crucial. This prevents the husks from burning and helps steam the corn inside, resulting in tender and juicy kernels.
• Don’t Overcook the Corn: Whether you are grilling or boiling, be careful not to overcook the corn. Overcooked corn can become tough and lose its sweetness. Boiling takes only 5-7 minutes, and grilling husks-off takes about 10-15 minutes. Check for doneness by piercing a kernel; it should be tender and release milky juice.
• Use High-Quality Butter: Since butter is a key ingredient, using high-quality unsalted butter will make a noticeable difference in the flavor. European-style butter with a higher fat content will result in a richer and more flavorful herb butter.
• Don’t Skimp on the Herbs: Fresh herbs are essential for the vibrant flavor of this recipe. Use a generous amount of fresh parsley, chives, and thyme for the best results. You can also experiment with other herbs like basil, oregano, or rosemary to create different flavor profiles.
• Make Herb Butter Ahead of Time: You can prepare the herb butter up to 2-3 days in advance and store it in the refrigerator. This is a great time-saver, especially when you’re preparing for a barbecue or dinner party. Just let it soften slightly at room temperature before using.
• Grill for Char and Flavor: Grilling corn, especially husks-off, adds a delicious smoky char and enhances the natural sweetness of the corn. Don’t be afraid to get a little char on the kernels for extra flavor depth.
• Butter Generously While Hot: For the best flavor, spread the herb butter on the corn immediately after it’s cooked while it’s still hot. The heat will melt the butter and allow it to seep into every kernel, ensuring maximum flavor in every bite.

Frequently Asked Questions (FAQ) about Herb Buttered Corn on the Cob

Q1: Can I use dried herbs instead of fresh herbs?

A: While fresh herbs are highly recommended for the best flavor and aroma, you can use dried herbs in a pinch. If substituting dried herbs, use about 1 teaspoon of each dried herb (parsley, chives, thyme) for every tablespoon of fresh herbs called for in the recipe. Keep in mind that dried herbs have a more concentrated flavor, so use them sparingly and adjust to taste. Fresh herbs will always provide a brighter and more vibrant flavor.

Q2: Can I add other ingredients to the herb butter?

A: Absolutely! The herb butter is very versatile, and you can customize it to your liking. Consider adding a pinch of red pepper flakes for a little heat, a squeeze of lemon juice for brightness, grated Parmesan cheese for a cheesy flavor, or smoked paprika for a smoky note. Experiment with different herbs and spices to create your own signature herb butter.

Q3: Can I make this recipe vegan?

A: Yes, you can easily make this recipe vegan by substituting vegan butter for the unsalted butter. There are many high-quality vegan butter options available that work wonderfully in this recipe. Ensure all other ingredients are also vegan-friendly.

Q4: How do I store leftover herb buttered corn on the cob?

A: Leftover herb buttered corn on the cob can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can wrap the corn in foil and bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it in short intervals, but be careful not to overcook it, as it can become dry.

Q5: Can I freeze herb buttered corn on the cob?

A: Freezing cooked corn on the cob is not generally recommended, as the texture can become mushy when thawed. However, you can freeze the herb butter itself. Simply place the prepared herb butter in an airtight container or wrap it tightly in plastic wrap and store it in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before using.

Q6: What is the best way to shuck corn easily?

A: There are a few easy ways to shuck corn. One method is to stand the corn upright on its base and use a sharp knife to cut down along the cob, removing the kernels. Another method is to microwave the corn in the husk for a few minutes, then cut off the stalk end and squeeze the corn out of the husk. For traditional shucking, peel back the husks and silks, then use a vegetable brush or your fingers to remove the silks.

Q7: Can I use frozen corn on the cob for this recipe?

A: While fresh corn on the cob is always preferred for the best flavor and texture, you can use frozen corn on the cob in a pinch. Thaw the frozen corn completely before cooking. You can boil or grill thawed frozen corn, but keep in mind that the texture may be slightly softer than fresh corn. Cooking times may also be slightly shorter.

Q8: Is it necessary to soak corn husks when grilling in husks?

A: Yes, soaking the corn husks when grilling in husks is highly recommended. Soaking prevents the husks from burning on the grill and creates steam inside the husks, which helps to cook the corn evenly and keeps it moist and tender. If you skip soaking, the husks are more likely to burn, and the corn may not steam properly.

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