Corn on the Cob with Orange, Tarragon, and Basil Butter

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Corn on the Cob with Orange Tarragon and Basil Butter Recipe

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 olive oil
1 teaspoon fresh orange juice
1 teaspoon chopped fresh tarragon
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 teaspoons sliced basil


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, orange juice, tarragon, salt, and pepper in a small bowl, stirring with a whisk. Brush butter mixture over corn. Sprinkle with basil.

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 5 mg
Sugars 7 g
Est. Added Sugars 0 g