Corn on the Cob with Lemon-Chive Butter
Rate this recipe
4.3/5
(10 Votes)
Ingredients
- 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
Details
Servings 4
Adapted from myrecipes.com
Preparation
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.
You'll also love
- Strawberry Mimosas 4.3/5 (10 Votes)
- Cherry-Blueberry Crisp 4.1/5 (12 Votes)
- German Potato Salad 4.2/5 (11 Votes)
- Boxty, Irish Potato Pancakes, with... 4.3/5 (11 Votes)
- Cast Iron Skillet Cornbread 4.3/5 (10 Votes)
- Carrot Orange Juice 4.3/5 (10 Votes)
- Jana's Cornbread 4.3/5 (10 Votes)
- Key Lime Cheesecake Milk... 4.3/5 (11 Votes)
Review this recipe