Parsleyed Corn on the Cob

Real Simple
Parsleyed Corn on the Cob Recipe
Photo: Amy Neunsinger
Makes 6 servings


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6 ears sweet corn, shucked
4 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh parsley leaves, roughly chopped


Bring a large pot of water, 3/4 full, to a boil. Break the ears into halves or thirds and simmer just until tender, no more than 5 minutes. Drain and transfer to a serving dish. Pour the butter over the corn and sprinkle with the salt, pepper, and parsley, turning to coat. Serve steaming hot.

Tip: For the sweetest corn, cook it as soon as possible after buying it. The sugar in corn begins to turn to starch the moment the ears are picked; cool temperatures slow this process.

Created date

June 2005

Nutritional Information

Calcium 7.87 mg
Calories 145.44
Caloriesfromfat 53 %
Carbohydrate 17.34 g
Cholesterol 20.07 mg
Fat 8.65 g
Fiber 2.54 g
Iron 0.65 mg
Protein 3.06 mg
Satfat 4.96 g