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Photo: Amy Neunsinger Photo by: Photo: Amy Neunsinger

Parsleyed Corn on the Cob

Real Simple JULY 2005

  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 7.87mg
  • Calories: 145.44
  • Calories from fat: 53%
  • Carbohydrate: 17.34g
  • Cholesterol: 20.07mg
  • Fat: 8.65g
  • Fiber: 2.54g
  • Iron: 0.65mg
  • Protein: 3.06mg
  • Saturated fat: 4.96g

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Parsleyed Corn on the Cob recipe