Description

A classic summer side dish, this Corn on the Cob with Herb Compound Butter combines sweet, juicy corn with rich, flavorful butter infused with fresh herbs.

Ingredients

Units Scale

4 ears of corn, husked
1/2 cup unsalted butter, softened
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Preheat your grill to medium-high heat.
In a small bowl, mix the softened butter with parsley, chives, thyme, garlic powder, salt, and pepper until well combined.
Wrap the compound butter in plastic wrap and refrigerate until firm, about 30 minutes.
Place the corn on the grill and cook, turning occasionally, for 10–15 minutes or until tender and slightly charred.
Remove corn from the grill and top each ear with a slice of the herb compound butter.
Serve hot and enjoy.

Notes

You can make the herb butter ahead of time and store it in the fridge for up to a week.
Try experimenting with other herbs like basil or dill for variation.
Leftover butter is great on grilled meats or vegetables.

Nutrition

Serving Size: 1 ear with butter
Calories: 180
Sugar: 4g
Sodium: 110mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg