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Corn on the Cob with Lemon-Chive Butter


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Rate this recipe 4.3/5 (10 Votes)


  • 8 cups water
  • 4 ears shucked corn
  • 1 1/2 tablespoons chopped fresh chives
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Servings 4
Adapted from


Step 1

1. Bring 8 cups water to a boil in a large stockpot. Add corn to pan; cover and cook 3 minutes or until crisp-tender. Drain.

2. Combine chives and remaining ingredients in a small bowl, stirring with a whisk. Brush chive mixture evenly over corn.


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