Food & Cooking Recipes Lunch Recipes Corn on the Cob with Chive Butter 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 28, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings: 8 Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger. Ingredients ½ cup (1 stick) butter, room temperature ¼ cup chopped fresh chives ⅛ teaspoon ground pepper 8 ears shucked fresh corn Directions Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.) 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). 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. Rate it Print