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Corn on the Cob with Chive Butter


Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2005


  • 1/2 cup (1 stick) butter, room temperature
  • 1/4 cup chopped fresh chives
  • 1/8 teaspoon ground pepper
  • 8 ears shucked fresh corn


  1. Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)

  2. Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).

  3. In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.

Cook's Notes

The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving. To serve the corn, unmold the chilled, chive butter onto a small serving dish, then let guests roll their hot corn in the butter.

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