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Corn on the Cob with Lemon, Herbs, Mascarpone, and Almonds

Scott Phillips

Servings: 4

The combination of creamy mascarpone, fragrant herbs, and nuts makes each bite exciting. Microwaving the corn is speedy, but you can only cook four ears at a time, so if you want to double this recipe, use the poaching method instead (see tip).


  • 1/4 cup mascarpone
  • 2 Tbs. finely chopped fresh basil
  • 1 Tbs. thinly sliced fresh chives
  • 1 tsp. finely chopped fresh mint
  • 1/2 tsp. finely grated lemon zest
  • 1/4 cup sliced almonds, toasted
  • 4 ears  corn, still in their husks
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 35
  • Sodium (mg): 160
  • Carbohydrates (g): 19
  • Fiber (g): 3
  • Protein (g): 7


  • Combine the mascarpone, basil, chives, mint, and lemon zest in a small bowl until well blended. Spread the almonds on a large plate.
  • Microwave the corn on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.
  • Slather the mascarpone mixture all over the corn and season with salt and pepper. Roll and press in the almonds. Sprinkle any remaining almonds on top.


To poach the corn instead of microwaving: Shuck the corn. 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.


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