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Corn on the Cob

An herb and garlic butter makes a flavorful coating for this popular vegetable

Prep Time: 10M

Cooking Time: 15M

Serves: makes 8 servings


  • 8 ears of corn
  • salt and freshly ground black pepper

For the herb butter

  • 5 tbsp butter, softened
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 tbsp finely chopped chives
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 tbsp chopped mint
Corn on the Cob photo

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  1. To make the herb butter, mix all of the ingredients together with a rubber spatula until combined. Transfer the butter to a sheet of waxed paper. Wrap the waxed paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour to firm the butter.
  2. Bring a large pan of unsalted water to a boil. Discard the husks and the silky threads from the corn. Add the corn to the boiling water and cover the pan.
  3. Once the water has returned to a boil, turn off the heat and cover the pan. Let the corn stand for 5 minutes.
  4. Carefully remove the corn from the water with kitchen tongs and place on a serving platter. Cut the chilled butter into 8 rounds. Serve the corn with the herb butter.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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