growing up in Michigan, we would eat corn on the cob almost everyday in the late summer and early fall. We'd slather it with butter or shave it into salads, and I even loved to eat cobs raw (have you ever tried that?). But the recipe that tops all others is this incredible one from Rachael of Tokyo Terrace, below...
By Rachael of Tokyo Terrace
Ah, the humble corn cob. So simple yet such a signature part of summer in the U.S.A. Growing up in the Minnesota, I was always able to enjoy beautiful, locally grown corn in late summer and early fall. When I went to Luther College in Iowa, I was greeted at the state line with the Iowa sign boasting “Fields of Opportunities.” The corn theme continued even when I moved to Japan, where corn fields were replaced with vending machines offering cans of corn soup. Yes, it seems that corn has been an ever-present fixture in my life over the years.
Despite the various ways to enjoy corn, from creamed to popped, I still enjoy a simple boiled ear of fresh corn with creamy butter. There is nothing more satisfying alongside a BLT for dinner as the sun sets at the end of a warm summer day. Today, I’m sharing my favorite way to prepare corn on the cob. As a new mom, keeping things simple is key and the preparation for my corn on the cob with herb butter is the perfect example. I boil the corn for 5-10 minutes and slather it with a homemade herb butter studded with fresh herbs, lemon zest, salt and pepper.
The herb butter is easy to prepare and can be made ahead of time with any herbs you have on hand. I used a plethora of fresh herbs in this version, in addition to some lemon zest. The flavors meld as the butter chills to create a beautiful partner for sweet, crisp corn kernels. Plus, it takes a simple ear of corn from ordinary (albeit delicious) to elegant and fit for a dinner party.
A few tips on buying fresh corn: always peek inside the husk to make sure the kernels are big and plump rather than shriveled and dry—or, worse, rotten. Also, try to buy corn locally if possible. It's almost always better that way. If you can’t find corn grown locally, at least buy it the same day you plan to cook it. When corn isn’t fresh, it tends to be tough and bland.
Corn season is short, but with my easy recipe for corn on the cob with herb butter you’ll be able to make the most of it. Cheers!
Corn on the Cob with Herb Butter
For the corn:
6 to 8 fresh ears of corn
Bring a large pot of water to a rolling boil. Add 6 to 8 ears of corn, cover and cook for 5-10 minutes until the kernels are crisp and tender. Be careful not to overcook or it will be tough instead of juicy. When the corn is finished cooking, used tongs and transfer to a serving platter. Serve with the herb butter (recipe below) alongside.
For the herb butter:
1 stick of butter, room temperature
1 tablespoon lemon zest, from about 1 lemon
About 5 tablespoons of chopped herbs (I used 1 tablespoon chives, 1 tablespoon sage, I tablespoon thyme, and 2 teaspoons basil)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl. Stir to combine. Transfer the butter to a sheet of parchment or wax paper. Use to paper to roll the butter into a log. Twist the ends to seal shut. Refrigerate until butter is firm or, if you are short on time, transfer to the freezer for about half an hour.
P.S. More best recipes, including French vinaigrette and avocado salad.
(Photos and recipe by Rachael from Tokyo Terrace. Thanks to Shoko for helping with this series)