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Parsleyed Corn on the Cob

Photo: Amy Neunsinger
Yield Makes 6 servings


  • 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

Nutrition 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

How to Make It

  1. 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.