Corn on the Cob With Herb Butter

Stop eating waterlogged, bland corn. This foolproof method uses a simple thermal mass trick to lock in sweetness, paired with an incredibly savory garlic-herb butter.

Why This Recipe Works:

• Harnessing steam's thermal mass cooks the kernels rapidly, keeping them crisp and sweet instead of waterlogged.
• The fat in the butter acts as a carrier for the oil-soluble flavor compounds in the fresh garlic and herbs.
• A final touch of acid balances the intense sweetness of the summer corn.

Three summers ago, I stood over a roaring grill in a humid backyard, desperately trying to scrape charred, blackened corn silk off my palms while my guests watched in polite silence.

I had tried the internet's favorite hack of grilling them directly in the husks. The outer leaves caught fire instantly, leaving the kernels underneath half-raw and tasting like an ash tray.

It was a total disaster.

The issue with boiling or grilling corn without a strategy comes down to starch gelatinization and water-soluble sugars. When you plunge ears of corn into a rolling boil, you wash away the very sugars that make summer corn spectacular, while over-cooking turns the delicate kernel walls mushy and lifeless. I tested this with four different cooking times, and every single boiled batch tasted watered-down compared to steam-steeped corn. Furthermore, cheap aluminum pans warped instantly under the high heat, so use a heavy stainless steel skillet.

The fix is incredibly simple: we steam-boil the corn in a shallow pool of water. Think about this in terms of physics: by using a tight-fitting lid, we harness steam's high thermal mass to cook the kernels rapidly without drowning them.

Trust me on this one, you will never go back to the giant pot of boiling water again.

Corn on the Cob With Herb Butter

• Publisher Storied Skillet
• Cuisine American
• Category Side Dish, Summer Recipes
• Prep Time 10 minutes
• Cook Time 10 minutes
• Servings 4
• Calories 185 calories
• Rating 4.8 3029
• Tags corn on the cob, herb butter, summer side dish, garlic butter corn

Ingredients

• 4 ears of fresh corn, husked and cleaned
• 1/2 cup unsalted butter, softened (1 stick)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• 2 cloves garlic, grated on a microplane
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup water (for steaming)

Directions

1. In a small bowl, combine the softened butter, chopped parsley, chives, grated garlic, kosher salt, and black pepper. Mash with a fork until completely smooth and uniform.
2. Place the husked corn ears in a large skillet or wide pot. Pour in 1/2 cup of water, which should just cover the bottom of the pan.
3. Cover the skillet with a tight-fitting lid and place over high heat. Once the water begins to boil and generate steam, reduce the heat to medium-high and let steam for 6 to 8 minutes, turning the corn once halfway through.
4. Tap your tongs against your hip, carefully remove the lid, and transfer the hot corn to a serving platter.
5. Immediately slather each ear of corn with a generous tablespoon of the prepared herb butter, letting it melt into the warm crevices. Serve the remaining butter on the side.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the volume in half (use 1/4 teaspoon) to avoid over-salting.
• Grating the garlic on a microplane releases more allicin—the compound responsible for that sharp, punchy garlic flavor—which blooms beautifully when mixed into the warm butter.
• Do not let the skillet run completely dry during the steaming process; keep an eye on the steam escaping, and if you smell the faint scent of caramelizing sugars before the 6 minutes are up, splash in another tablespoon of water immediately to prevent scorching.
• Leftover herb butter will solidify in the fridge, but because of the fresh garlic and herbs, it is best used within 3 days to prevent the garlic from oxidizing and turning bitter.

Serving Suggestions

This corn is the ultimate crowd-pleaser, making it the perfect addition to any warm-weather spread. Pair it with these delicious dishes to complete your meal:

• This corn pairs beautifully with our smoky Grilled BBQ Ribs for the ultimate backyard cookout experience.
• Serve it alongside a colorful platter of Balsamic grilled vegetables with a touch of garlic flavor to keep the meal light and vibrant.
• For a fun, interactive dinner, thread some Bourbon Chicken Skewers and let guests grab their own ears of corn.
• If you have leftover herb butter, melt it over a batch of Smashed Potatoes with Garlic Herb Butter the next evening.
• Garnish the plated corn with a squeeze of fresh lime juice and a sprinkle of cotija cheese for a quick street-corn twist.

Storage and Reheating

If you find yourself with leftover ears, wrap them tightly in aluminum foil before sliding them into the refrigerator. They will keep beautifully for up to four days, though the kernels will naturally lose a bit of their plumpness over time.

Do not microwave them.

Microwaving turns the delicate corn skins rubbery and tough. Instead, we want to gently reheat them to preserve that crisp-tender snap.

To reheat, place the corn back in a skillet with a splash of water and cover with a lid for three minutes over medium heat. Alternatively, slice the kernels off the cob and sauté them in a hot skillet with a pat of the leftover herb butter until they are warm and slightly caramelized.

Ingredient Substitutes

If you need to make a few adjustments based on what is in your pantry, here are the best swaps:

1. Fresh Corn: If fresh corn is out of season, you can use high-quality frozen corn on the cob, though you may need to steam it for an extra 2 to 3 minutes.
2. Unsalted Butter: You can substitute with a high-quality vegan butter block to make this dairy-free, but avoid tub margarines which contain too much water and will make the sauce runny.
3. Fresh Herbs: If you don't have parsley or chives, fresh dill or cilantro work beautifully, but avoid dried herbs as they won't bloom properly in the cold butter.
4. Garlic: If raw garlic is too sharp for your taste, substitute with 1/2 teaspoon of garlic powder, which distributes a milder, sweeter garlic flavor throughout the butter.

There is something deeply satisfying about watching a pat of herb-flecked butter slowly slide down a steaming ear of corn, dripping onto your wrists as you take that first crunchy bite. It is messy, it is glorious, and it is exactly what summer should taste like.