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Corn On The Cob With Lemon Chive Butter

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Ingredients
  Cold water 4 Quart
  Sugar 1 Tablespoon
  Ears of corn 8 , husked, cleaned
For lemon chive butter
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Chopped fresh chives/1 to 2 teaspoons freeze-dried chives 2 Tablespoon
  Grated lemon peel 1 Teaspoon
Directions

In 5-quart saucepan or Dutch oven, bring water and sugar to a boil; add corn.
Reduce heat to low; cover and simmer 5 to 8 minutes or until kernels are tender.
Remove corn from water.
Meanwhile, in small bowl combine all butter ingredients.
Brush ears with butter mixture.
Serve with remaining butter.
MICROWAVE DIRECTIONS:
In 12x8-inch (2-quart) microwave-safe baking dish, place 4 ears of the corn, alternating wide and narrow ends in dish.
Add 1/4 cup water.
Cover with microwave-safe plastic wrap.
Microwave on HIGH for 12 to 14 minutes or until kernels are tender, turning dish 1/2 turn halfway through cooking.
Repeat with remaining 4 ears of corn.
Prepare butter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick
Cook Time: 
10 Minutes

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