No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 10 mins
    total time: 2 hours 10 mins
  • servings: 8




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

Cook's Note

The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving.


  1. Step 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. Step 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. Step 3

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

Everyday Food, July/August 2005