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Corn on the Cob with Mustard-Maple-Thyme Butter

Scott Phillips

Yield: Yields a scant 1/3 cup herb butter

Servings: 4

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

Nutritional Information

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


  • 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.


Rate or Review

Reviews (3 reviews)

  • chitownguy | 09/17/2012

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

  • dickyg | 08/28/2012

    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

  • LGL | 07/22/2012

    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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