Lemon Butter Corn on the Cob
This lemon butter corn on the cob recipe mashes softened butter with fresh lemon and herbs, then melts it onto hot corn straight off the grill or out of the pot, ready in under 20 minutes. This is what corn on the cob is supposed to taste like, once you stop settling for a bare pat of butter and a shake of salt. Serve it alongside our Jamaican-style escovitch fish for a summer cookout spread.
Quick answer: Softened butter mashed with fresh lemon and herbs, then melted onto hot corn straight off the grill or out of the pot. Ready in under 20 minutes, and what corn on the cob is supposed to taste like.
Instructions
Bring a large pot of water to a boil, or preheat a grill to medium-high heat.
If boiling: cook the corn for 6-8 minutes until tender. If grilling: grill the corn, turning occasionally, for 10-12 minutes until lightly charred in spots.
Meanwhile, mash the softened butter with lemon juice, lemon zest, chives, garlic powder, salt, and pepper until well combined.
As soon as the corn is cooked, brush or spread generously with the lemon butter while it's still hot so it melts in.
Finish with a sprinkle of flaky sea salt and serve immediately.
Questions people actually ask
Yes, mix it up to 3 days ahead and keep it refrigerated. Let it soften at room temperature before using so it spreads easily.
Both work well, grilling adds a smoky char that boiling can't, while boiling is faster and more hands-off. Pick based on what you have going that day.
Yes, boil it a couple minutes longer than fresh corn since it's starting from frozen.
A pinch of smoked paprika, a little grated parmesan, or a dash of hot sauce are all good additions to the lemon butter.
You might also zest
From the blog
Comments
Be the first to leave a comment.