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Corn Cobs With Cheddar Butter

A cheesy spread on fresh summer corn may seem like gilding the lily, but we wouldn't have it any other way. Enjoy leftover cheddar butter on biscuits.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2005


  • 6 ears corn, shucked and broken in half
  • 3 tablespoons butter, room temperature
  • 3 tablespoons finely grated white cheddar cheese
  • Ground pepper


  1. Bring a large pot of water to a boil; add corn, and cook until tender, 2 to 3 minutes.

  2. Meanwhile, in a small bowl, stir together butter, cheese, and a pinch of pepper.

  3. Serve corn immediately, with cheddar butter on the side (and a knife for spreading).

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