Who doesn’t like corn on the cob? My family and I eat corn on the cob two to three times a week this time of year. It’s inexpensive and goes with just about anything off the grill. I don’t know about you, but I am all for not using my oven from now until September.
I have an herb and vegetable garden that provides us with some great additions to our summer meals. One of my family’s favorites is sweet white summer corn with herb butter. Actually, herb butter is great on any vegetable. I put it on grilled red onion, red and yellow bell peppers and zucchini. I will change the herb depending on the vegetable i.e. tarragon on corn, thyme on the onion, basil on the zucchini, or parsley on the peppers. Add fresh herbs to the melted butter you would use to dip artichokes leaves into. The great thing about this recipe is that you can put together any herb blend you like and customize your butter to herb ratio as well.
If you don’t have an herb garden do yourself a favor and visit the Farmer’s Market at COC on Sunday mornings, or go to the Old Town Newhall Farmer’s Market on Thursday’s from 3-7pm. The herbs are fresh and less expensive then the ones you would buy at the grocery store. If you have left-over herbs you can rinse them in cold water, pat them dry then loosely cover with a paper towel and put them into zip-lock bags. Just an FYI, fresh herbs are unusable when the leaves turn black, yuck! Fresh herbs make a great addition to almost anything such as tuna sandwiches, scrambled eggs or sprinkled over a salad.
Preparation time for the herb butter is minimal if you have your butter at room temperature. This time of year butter will go from refrigerator to room temperature in about an hour or less depending on how warm your kitchen is. The herb butter will be even better if you make it the day ahead, cover with plastic wrap and store in the refrigerator. Take the butter out of the refrigerator an hour before you want to use it.
Preparation time using room temperature butter will be approximately 10 minutes.
Herb Butter with Corn on the Cob
Makes one serving
1 ear of cooked corn
1 tablespoon butter at room temperature
1 teaspoon of fresh, finely chopped herb of your choice
Put room temperature butter and fresh herb in a small bowl, such as a ¾ cup ramekin or custard cup. Use a fork to mix in the fresh herb or herbs. Spread butter on corn and serve.
Suggestion: Put two or three herb and butter combinations on the table at meal time. It’s great to have a choice, or hey, put a different herb butter on every vegetable, delicious!
You can easily double, triple or quadruple this recipe depending on your needs. Have fun!
I have a new blog  that I am very excited about. I would love to hear from you! I am going to experiment with some cheese, butter and herb ideas over the weekend. I will let you know how things turned out on my blog. Here is my blog address, type it into your browser and say “Hi.”