Whenever you think you’ve seen everything, something pops up to surprise you! Isn’t that fun! But I never expected to discover tasty Herb Buttered Corn on the Cob on a trip to the American Cheese Society conference.
The ACS conference was held in Des Moines this year, and was (or course) full of amazing cheeses. Topped off with great charcuterie and other specialty food products, it was a foodie delight!
But who would have anticipated all of the herb buttered corn on the cob we were served? I think I had it four times!
In retrospect, however, the side dish makes perfect sense. According to the Iowa Corn website, Iowa is the nation’s top corn producer (though only 1% of this is sweet corn). In fact, they say, “in an average year, Iowa produces more corn than most COUNTRIES!”
Now I’ve been eating sweet corn since… well I won’t even say how long. My childhood memories are peppered with images of being tugged along to roadside stands while my mother nudges down the husks for the best ears. Yes, sweet corn has always been a favorite–even with plain butter. But how could I have missed this!
When I returned, I was determined to try my own herb buttered corn on the cob. I found many recipes online including one that involved covering the shucked ears with herb butter, sealing with aluminum foil and roasting. Someday I really do intend to try that, but for now I’ve just gone with simple. Still delicious!
- 4 ears of corn
- 2 Tablespoons of butter, softened
- 2 Tablespoons chopped fresh herbs of your choice (I used chives & cilantro)
- ½ teaspoon salt
- Chop the herbs finely (they will adhere to the corn better that way).
- Combine minced herbs, salt and butter.
- Cook corn according to your preferred method (see note).
- Serve corn hot with herb butter on the side.
- Roasting, boiling or microwaving all produce great corn. Even though I rarely microwave, I use this for corn. I peeled, then covered my corn with wax paper, then microwaved for about 4 minutes. Many people do not shuck the corn before microwaving. Since I eat organic, I like to make sure I am not microwaving any little critters with the corn & peel it first.
- Jeni’s Deepest, Dark Chocolate Ice Cream
- Roasted Tomato Red Pepper Soup