Stovetop Corn on the Cob with Compound Butter
Celebrate summer with tender ears of fresh-shucked sweetcorn dressed up in an herbaceous compound butter. In just 15 minutes, you’ll fall in love with corn all over again.
Servings: 6 to 8
Total Time: 15m
Prep Time: 5m
Cooking Time: 10m
- 6 to 8 ears fresh summer corn, shucked
- 6 tablespoons (3/4 stick) unsalted butter, softened to room temperature
- 1/3 teaspoon sea salt (I think this should be 1/4 or 1/2, since standard measuring spoons don’t come in 1/3)
- 1 1/2 tablespoons minced fresh chives
- 1 1/2 tablespoons minced fresh basil
- 1 1/2 tablespoons minced fresh thyme
- Boil the corn—Fill a 5-quart pot about 2/3 full of water, cover, and bring to a boil over high heat. Use tongs to carefully drop corn into boiling water. Remove pot from heat, cover, and let corn sit for 10 minutes.
- Meanwhile, make the compound butter—In a small bowl, stir together softened butter with minced herbs. Refrigerate until corn is cooked.
- Garnish and serve—Using tongs, transfer corn to serving platter. Slather each ear generously with compound butter and serve.