Corn on the Cob with Lemon-Curry Spice Butter

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Corn on the Cob with Lemon Curry Spice ButterRecipe

Photo: Jennifer Causey Styling: Claire Spollen

Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up.

Serves 4 (serving size: 1 ear of corn)


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8 cups water
4 ears shucked corn
1 tablespoon unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon Madras curry powder
1/8 teaspoon turmeric


1. Bring 8 cups water to a boil in a large stockpot. Add corn to pan; cover and cook 3 minutes or until crisp-tender. Drain.

2. Combine melted butter, olive oil, lemon juice, salt, curry powder, and turmeric in a small bowl, stirring with a whisk to combine. Brush butter mixture evenly over corn.

Created date

April 2016

Nutritional Information

Calories 124
Fat 5.4 g
Satfat 2.3 g
Monofat 2 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 256 mg
Calcium 4 mg
Sugars 6 g
Est. Added Sugars 0 g