Photo: Jennifer Causey Styling: Claire Spollen
Yield
Serves 4 (serving size: 1 ear of corn)

Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Modified recipe because I HATE tarragon

Lisajane
March 24, 2017
Substituted parsley for the tarragon and otherwise left as is. Yum!

Corn on the Cob

debra
May 31, 2016
These were amazing!!  Family just loved, loved them.  Will definitely try the other three variations as well!