Parsleyed Corn on the Cob

Serves 6
Hands-On Time:
05m
Total Time:
15m
Ingredients
- 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
Directions
- 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.
Quick 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
- Per Serving
- Calories 145.44Calories From Fat 53
- Calcium 7.87mg
- Carbohydrate 17.34g
- Cholesterol 20.07mg
- Fat 8.65g
- Fiber 2.54g
- Iron 0.65mg
- Protein 3.06mg
- Sat Fat 4.96g
What does this mean? See Nutrition 101.
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