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Corn on the Cob with Lemony Chive Butter

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
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...