Parsleyed Corn on the Cob

Parsleyed Corn on the Cob
Photo by Amy Neunsinger

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ¼ cup fresh parsley leaves, roughly chopped
  • 6 ears sweet corn, shucked
  • 4 tablespoons unsalted butter, melted
  • ¼ teaspoon freshly ground black pepper
  • 6 ears sweet corn, shucked
  • + 3 more ingredients
    • ¼ cup fresh parsley leaves, roughly chopped
    • ½ teaspoon kosher salt
    • 4 tablespoons unsalted butter, melted

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...

View full recipe at My Recipes

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