August 17, 2023

Corn on the Cob with Lemony Chive Butter

Name: Corn on the Cob with Lemony Chive Butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 4 ears of corn (husked); 4 tablespoons butter (unsalted and softened); 1 heaping teaspoon lemon zest; 2 teaspoons chives (finely minced); Kosher or Flaky Sea Salt (optional)

There’s nothing like in-season watermelon, peaches, plums and melons to let you know summertime has arrived. And then there’s corn, and where I live, it’s Jersey corn that we patiently wait for. I know it’s the best part of summer when I’m eating fresh corn on the cob weekly. Some people are purists…no salt or butter needed, but not me! Pass the salt AND butter! My little twist with this recipe is the butter. By adding lemon zest and chives, the butter (and, of course, the corn!) becomes bolder, brighter, and better as it coats each kernel. Fresh Corn on the Cob with Lemony Chive Butter is going brighten your summer…guaranteed!🧈🍋

Jump to Recipe

Making the Lemony Chive Butter

Place softened butter, lemon zest and chives in a medium sized bowl

Place lemon zest, chives, and softened butter in a medium sized bowl and combine using a spatula. Transfer Lemony Chive Butter to a small ramekin and smooth the top with the spatula. Cover with plastic wrap and let firm-up in the refrigerator. When ready to serve corn, sprinkle a little kosher salt or flaky sea salt on top of the butter, if desired.

Two Ways to Cook Corn: Boiling and Grilling

Place husked corn in large pot of boiling water. Lower heat to a soft boil and place lid on the pot. Set timer for 5 minutes.

Turn off heat and partially cover with lid to keep the corn warm.

There are various ways to cook corn. My two favorite ways are either boiling or grilling the corn.

Boiling: Place cold water in a large pot. Bring to a boil. Carefully place corn in the boiling water for 5 mins with the lid on. Then turn off heat and let corn sit until ready to serve with lid partially covering the pot.

Grilling: Place the unhusked corn on a preheated grill at medium-high heat. Grill for approx 15 minutes occasionally turning corn. Then husk the corn.

Corn on the Cob with Lemony Chive Butter

Place corn on a platter and serve with Lemony Chive Butter. Sprinkle Flaky Sea Salt or Kosher Salt on the Butter and serve.

To serve, place hot corn on a platter and serve with the Lemony Chive Butter and kosher salt or flaky sea salt on the side.

Print Recipe

Corn on the Cob with Lemony Chive Butter

Prep Time5

Cook Time5

Total Time10

Course: Side Dish, Snack

Cuisine: American

Keyword: butter, chives, corn on the cob, gluten free

Servings: 1 ear/person

Author: GFchow @ gfchow.com

Ingredients

4 ears of corn husked

Lemony Chive Butter

4 tablespoons butter unsalted and softened
1 heaping teaspoon lemon zest
2 teaspoons chives finely minced
Kosher or Flaky Sea Salt optional

Instructions

Lemony Chive Butter

Place lemon zest, chives, and softened butter in a medium sized bowl and combine using a spatula. Transfer Lemony Chive Butter to a small ramekin and smooth the top with the spatula. Cover with plastic wrap and let firm-up in the refrigerator. When ready to serve corn, sprinkle a little kosher salt or flaky sea salt on top of the butter, if desired.

Two Methods to Cook Corn

Boiling:

Place cold water in a large pot. Bring to a boil. Carefully place corn in the boiling water for 5 mins with the lid on. Then turn off heat and let sit until ready to serve with lid partially covering the pot.

Grilling:

Place unhusked corn on a preheated grill at medium-high heat. Grill for approx 15 minutes occasionally turning corn. Then husk the corn.

Serving the Corn

To serve, place hot corn on a platter and serve with the Lemony Chive Butter and kosher salt or flaky sea salt on the side.

Notes

It’s always better to let everyone salt their own corn to his/her own salty preference level. Some people prefer no salt…not me tho!

Removing the cooked kernels from the cob is another way to go. Hold the corn on an angle with the widest part up and then take a sharp knife and slice from high to low along the cob. Place corn kernels in a bowl, add a pat of two of the Lemony Chive Butter, serve with kosher salt or flaky sea salt on the side, and you’re good to go!

I love white corn and prefer smaller kernels (otherwise known as “young corn”). When choosing my corn, I try to pick ears that are smaller and I always peel back the husk to take a “peek” at the kernels.

If there’s any leftover Lemony Chive Butter, use it on baked potatoes, eggs, toast, fish, etc…

Recipe is by me.

If you like this recipe, you may also like these other GFchow recipes. Zucchini with Black Pepper Butter and Parmesan, Roasted Zucchini Parmesan Fries, and Brazilian Cheese Rolls with Herb Butter.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.