Vegetables

Corn on the Cob with Herb Butter

  • 1/4 stick Butter
  • 1 small Garlic cloves
  • 1 teaspoon Parsley, fresh, chopped

    • Remove husks from corn. Brush silk from corn using corn de-silking brush. Cutends off each ear of corn/ insert one corn cob nob into each end with firm, twisting motion. Bring water to a boil in large saucepan; cook corn 5-10 minutes or until tender. Remove corn with Bar-B-Tongs. Cob nobs will cool in seconds. While corn is cooking, prepare herbed butter. Place butter in 1-quart batter bowl. Press garlic over butter. Snip herbs with kitchen cutters; add to butter mixture. Season with salt and pepper; blend with skinny scraper. Fill corn butterer with butter mixture; rub over each ear of corn and serve.

    *Or, substitute 1/2 teaspoon dried basil and 1/4 teaspoondried thyme leaves.

    Yield: 4 servings. Approximately 185 calories and 13 grams of fat per serving.

    Variation 1: Parmesan Herb Butter: add 2 tablespoons grated parmesan cheese to butter mixture; mix well.

    Variation 2: Tomato Herb Butter:add 2 tablespoons seeded, finely chopped tomato to butter mixture; mix well.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Elsie Morris of Salem, Virginia. 

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