This herb buttered corn on the cob is the easiest way to enjoy fresh, sweet corn at its peak. Boiled to perfection in just minutes and finished with garlic basil butter, this recipe delivers juicy, tender kernels with rich, savoury flavour.
Perfect for summer dinners, BBQ sides, or quick weeknight meals, this method keeps corn sweet, crisp, and never overcooked.
Mary Berry Herb Buttered Corn on the Cob (Easy Boiled Corn Recipe)
Course: Side DishCuisine: British4
servings10
minutes5
minutes165
kcalIngredients
Corn:
Fresh sweet corn (4–6 ears)
Water
1/4 tsp salt
Herb Butter:
1 stick unsalted butter (softened)
2 cloves garlic
1/4 cup basil
1/4 tsp salt
Directions
- Bring a large pot of salted water to a boil
- Whip butter with garlic, basil, and salt until smooth
- Add corn to boiling water
- Cook until water returns to boil (3–4 minutes)
- Drain immediately
- Serve with herb butter and extra salt
Why This Corn on the Cob Recipe Works
- Fast cooking method – Ready in under 10 minutes
- Juicy, tender kernels – Boiling preserves natural sweetness
- Flavour-packed herb butter – Garlic and basil elevate simple corn
- Foolproof technique – No overcooking or drying out
What Is Herb Buttered Corn on the Cob?
Corn on the cob is fresh sweet corn cooked whole and served directly on the cob. In this version, it’s paired with a whipped herb butter made from garlic, basil, and butter, creating a rich and aromatic finish.
Ingredients
For the Corn
- Fresh sweet corn (husked and cleaned)
- Water
- 1/4 teaspoon salt
For the Herb Butter
- 1 stick unsalted butter (softened)
- 2 cloves garlic (smashed)
- 1/4 cup fresh basil (chiffonade)
- 1/4 teaspoon salt (plus more to taste)
How to Cook Corn on the Cob (Step-by-Step)
1. Boil the Water
Fill a large pot with water, add salt, and bring to a rolling boil.
2. Make Herb Butter
In a bowl, combine softened butter, garlic, basil, and salt. Whip until smooth and fluffy.
3. Cook the Corn
Add husked corn to boiling water.
Let the water return to a boil (about 3–4 minutes total cooking time).
4. Drain Immediately
Remove corn from water as soon as it’s done to prevent overcooking.
5. Serve
Spread generously with herb butter and season to taste.
Pro Tips for Perfect Corn on the Cob
- Cook corn briefly – 3–4 minutes is enough
- Use fresh corn – fresher corn = sweeter flavour
- Don’t overboil – longer cooking makes corn tough
- Husk just before cooking – preserves sweetness
- Drain quickly – prevents residual cooking
FAQ
How long should you boil corn on the cob?
Corn on the cob should be boiled for 3–4 minutes, just until the water returns to a boil. Overcooking can make the kernels tough and less sweet.
Is it better to boil or grill corn on the cob?
Boiling is quicker and keeps corn juicy and tender, while grilling adds a smoky flavour but can dry it out if overcooked.
How do you know when corn on the cob is done?
Corn is done when the kernels are bright yellow, plump, and tender. This usually takes just a few minutes once the water returns to a boil.
Can you make herb butter ahead of time?
Yes, herb butter can be made up to 3–5 days in advance and stored in the refrigerator. Let it soften before serving.
Should you add salt to boiling water for corn?
A small amount of salt can be added, but avoid over-salting as it can toughen the corn slightly. Many prefer salting after cooking.
How do you store leftover corn on the cob?
Store leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving briefly.
Other Recipes You May Like
- Mary Berry Piccalilli Recipe
- Mary Berry Beef Stew Recipe
- Mary Berry Chinese Crab and Sweetcorn Soup Recipe