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Corn on the Cob with Toasted Pecan and Blue Cheese Butter

Scott Phillips

Servings: 6

This easy compound butter brings steakhouse flavor to summery corn on the cob. The recipe makes about twice as much butter as you’ll use, but leftovers keep well (see Make-Ahead Tip).


  • 3-1/2 oz. gorgonzola dolce (or other creamy blue cheese)
  • 4 Tbs. unsalted butter, softened
  • Kosher salt
  • 1/3 cup finely chopped toasted pecans
  • 2 Tbs. thinly sliced chives
  • 6 ears corn, shucked

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 20
  • Sodium (mg): 105
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 5


  • In a medium bowl, combine the gorgonzola, butter, and 1/4 tsp. salt. Add the pecans and chives and mix well.
  • 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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