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Corn on the Cob with Coconut-Curry Butter

Scott Phillips

Servings: 6

This simple compound butter turns basic corn on the cob into a fragrant Indian-inspired side dish perfect for pairing with tandoori chicken, chicken tikka, or lamb kebabs. The recipe makes about twice as much butter as you’ll use, but leftovers keep well (see Make-Ahead tip).


  • 1/2 cup unsalted butter, softened
  • 1/4 cup finely shredded unsweetened coconut
  • 2 Tbs. finely chopped fresh cilantro
  • 1 tsp. curry powder
  • Kosher salt
  • 6 ears corn, shucked

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 20
  • Sodium (mg): 50
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 3


  • In a medium bowl, combine the butter, coconut, cilantro, curry powder, and 1/2 tsp. salt. Season to taste with more salt.
  • Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
  • Slather about 1 Tbs. of butter on each ear of corn and serve.

Make Ahead Tips

The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.


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