My Recipe Box

Corn on the Cob with Mustard-Maple-Thyme Butter


Serves 4

Yields a scant 1/3 cup herb butter

  • by from Fine Cooking
    Issue 118

Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it on bread.

  • 1/4 cup unsalted butter, softened
  • 1 Tbs. Dijon mustard
  • 1 Tbs. pure maple syrup
  • 2 tsp. finely chopped fresh thyme
  • 1 tsp. stone-ground or grainy mustard
  • Sea salt
  • 4 ears fresh corn, husks and silks removed

Bring a 6- to 8-quart pot of water to a boil over high heat.

Meanwhile, in a small bowl, combine the butter, Dijon mustard, maple syrup, thyme, stone-ground mustard, and 1/4 tsp. sea salt. Mix vigorously with a silicone spatula until combined.

Boil the corn until just tender, about 3 minutes. Remove the corn from the pot and let rest for a few seconds to allow some of the water to evaporate. Slather each cob with at least 1 Tbs. of the butter and serve immediately.

nutrition information (per serving):
Calories (kcal): 190, Fat (kcal): 13, Fat Calories (g): 110, Saturated Fat (g): 7, Protein (g): 3, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 20, Polyunsaturated Fat (mg): 1, Sodium (g): 260, Cholesterol (g): 30, Fiber (g): 2,

Photo: Scott Phillips

This is really good. The combination of mustard and maple syrup is excellent

i used grade B maple syrup and the first time i do a recipe i stay with it as written. the grade B syrup gave the butter a bigger maple hit. we had 12 guests and i did this butter plus a chili lime butter [a old standby]. all were a hit

Are the quantities correct? 1 Tablespoon of mustard plus another teaspoon? All I can taste is the mustard. Start w/ 1 teaspoon of each and add more. . . .

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