This recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Over the years, I’ve abandoned the habit of rolling corn on a stick of butter. I’d much rather melt butter and brush it over the corn. This way, the butter doesn’t cool the corn. I think it also allows more butter to stick to the corn. All you need is a pastry brush and you are good to go.
It’s that easy: We don’t always use all the butter, so I just keep it in a ramekin in the fridge for the next time we have corn on the cob, which won’t be long. You can even just add more butter, herb and lemon to what’s left to make more when you need it.
Lemon Herb Butter Corn on the Cob
Start-to-Finish: 5 minutes
Hands-On Time: 5 minutes
Makes enough for 6 ears of corn
- 6 ears of corn
- 6 Tbsp. unsalted butter
- 2 Tbsp. basil, minced
- 1 lemon, zested
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- Freshly ground black pepper
- Pinch of cayenne
- Cook ears of corn. Here are a few simple methods.
- Melt butter in a small pan on the stove or in the microwave.
- Stir in the basil, zest, juice, salt, a few grinds of pepper and cayenne.
- Brush over cooked corn.
Variation: Use lime and cilantro instead of lemon and basil.