Herb Butter Corn Recipe

Corn on the cob: Fresh ears of corn, perfect for grilling and absorbing the herb butter.

Butter: Softened to easily mix with herbs and spread on the corn.

Parsley: Fresh and chopped, adds a bright, slightly peppery flavor.

Chives: Fresh and chopped, provides a mild onion-like taste.

Garlic powder: Adds a subtle garlic flavor without overpowering the dish.

Salt: Enhances the overall flavor of the herb butter.

Black pepper: Adds a hint of spice and depth to the butter.

To ensure the butter mixture adheres well to the corn, make sure the corn is completely dry before brushing it with the herb butter. Additionally, for a more intense flavor, let the herb butter sit for at least 30 minutes before applying it to the corn. This allows the herbs to infuse their flavors into the butter.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and retain much of the flavor and texture of fresh corn.

• softened butter - Substitute with olive oil: Olive oil is a healthier alternative to butter and provides a rich, smooth texture. It also adds a slightly different but pleasant flavor to the dish.

• chopped fresh parsley - Substitute with dried parsley: If fresh parsley is not available, dried parsley can be used. Use about one-third of the amount since dried herbs are more concentrated.

• chopped fresh chives - Substitute with green onions: Green onions can provide a similar mild onion flavor and a bit of color, making them a good substitute for fresh chives.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic can be used instead of garlic powder for a more intense and aromatic garlic flavor. Use about one clove of minced garlic for each teaspoon of garlic powder.

• salt - Substitute with soy sauce: Soy sauce can be used to add a salty and umami flavor to the dish. It also adds a bit of depth and complexity to the flavor profile.

• black pepper - Substitute with white pepper: White pepper can be used as an alternative to black pepper. It has a slightly different flavor profile but still provides a peppery kick.

• Allow the corn on the cob to cool completely after grilling. This prevents condensation, which can make the corn soggy.

• Wrap each ear of corn tightly in aluminum foil or plastic wrap. This helps to maintain the flavor and moisture of the herb butter.

• Place the wrapped corn in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.

• Store the corn in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.

• To reheat, unwrap the corn and place it in the microwave for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven at 350°F (175°C) for about 10-15 minutes.

• If reheating from frozen, allow the corn to thaw in the refrigerator overnight before following the reheating instructions.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each corn on the cob in aluminum foil to retain moisture. Place the wrapped corn on a baking sheet and heat for about 10-15 minutes, or until warmed through. Unwrap and enjoy the herb butter goodness.

• Microwave Method: Place the corn on the cob on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure it’s heating evenly. Let it sit for a minute before serving.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the corn on the cob in the skillet and cover with a lid. Turn occasionally, heating for about 5-7 minutes until the corn is warmed through and slightly crispy on the edges.

• Grill Method: Preheat your grill to medium heat. Wrap the corn on the cob in aluminum foil to prevent it from drying out. Place the wrapped corn on the grill and heat for about 5-7 minutes, turning occasionally. This method will help retain the herb butter flavor while adding a touch of smokiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the corn on the cob in the air fryer basket, ensuring they are not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a slightly crispy exterior while keeping the inside tender.

• Grill: Used to cook the corn on the cob, providing a smoky flavor and charred texture.

• Mixing bowl: Used to combine the softened butter with the herbs and seasonings.

• Basting brush: Used to brush the herb butter mixture onto the corn evenly.

• Tongs: Used to turn the corn on the grill to ensure even cooking and charring.

• Measuring spoons: Used to measure the precise amounts of garlic powder, salt, and black pepper.

• Knife: Used to chop the fresh parsley and chives.

• Cutting board: Used as a surface for chopping the herbs.

• Serving platter: Used to serve the grilled corn immediately after cooking.

Prepare ingredients ahead: Soften the butter and chop the parsley and chives in advance to streamline the process.

Use pre-mixed spices: Opt for a pre-mixed garlic powder, salt, and black pepper blend to save time on measuring.

Microwave the corn: Partially cook the corn in the microwave for 3-4 minutes before grilling to reduce grilling time.

Make extra herb butter: Prepare a larger batch of herb butter and store it in the fridge for future use.