Corn with Herbed Butter
- 8 ears fresh corn, shucked
- 1 cup butter, softened
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme
- Cook corn in boiling, salted water to cover for 5 minutes or until tender; drain.
- Combine next 4 ingredients in a small bowl. Spread over hot cooked corn. Serve remaining butter on the side.
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