Corn on the Cob [The Popcorn Pop Remix]

Sweet, buttery corn that captures the essence of summer in every bite. This is seasonal perfection that makes every cookout and family dinner special.

Makes

Serves 6

Total Time

20 min (12 min prep)

Ingredients

For the Corn:
6 ears fresh corn, husked and silk removed
2 tbsp (30g) sea salt for boiling water

For Herb Butter:
6 tbsp (85g) grass-fed butter, softened
1 tsp (6g) sea salt
1/2 tsp (1g) freshly ground black pepper
1/2 tsp (1g) smoked paprika
2 tbsp (8g) fresh herbs (parsley, chives, or cilantro), finely chopped
1 lime, cut into wedges (optional)
2 tbsp (20g) grated Parmesan cheese (optional)

Make it Good For The Gut (Optional)

Mix 1 tbsp fermented butter or cultured butter into the herb butter for natural probiotics and enhanced flavor complexity. Add 1 tsp apple cider vinegar to the herb mixture for digestive enzymes and prebiotic benefits. Include 1/4 tsp fresh grated turmeric for anti-inflammatory compounds that support gut health.

Remix Options

Dairy-Free: Replace butter with softened coconut oil (6 tbsp) or vegan butter for rich flavor without dairy. Mexican Street Corn: Add 1 tsp chili powder, 1/2 tsp cumin, and finish with cotija cheese and lime. Garlic Parmesan: Mix 3 cloves minced garlic and 1/4 cup grated Parmesan into butter. Cajun Spice: Replace paprika with 1 tsp Cajun seasoning and add pinch of cayenne. Asian Fusion: Use sesame oil (2 tbsp), soy sauce (1 tbsp), and finish with furikake seasoning. Grilled Version: Brush husked corn with herb butter and grill 10-12 minutes, turning every 3 minutes for char marks.

Good To Know

Corn Selection: Choose ears with bright green husks, brown silk, and plump kernels that feel firm when pressed. Avoid corn with dried husks or dark spots. Timing is Key: Fresh corn is naturally sweet and only needs 4-6 minutes in boiling water – overcooking makes kernels tough and starchy. Shucking Tips: Remove husks and silk just before cooking to maintain moisture and sweetness. Butter Temperature: Let butter soften at room temperature for easy mixing with herbs and spices. Storage: Use corn within 1-2 days of purchase for best flavor. Store in refrigerator with husks on until ready to cook. Leftover Ideas: Cut kernels off cob for salads, soups, or grain bowls within 24 hours.

steps

Prep:

Fill large pot with water and add 2 tbsp sea salt. Bring to rolling boil over high heat. Meanwhile, remove husks and silk from corn ears.

Mix:

In small bowl, combine softened butter, salt, pepper, smoked paprika, and fresh herbs. Mix thoroughly until well combined and fluffy.

Boil:

Add corn ears to boiling water and cook 4-6 minutes until kernels are bright yellow and tender-crisp. Don’t overcook.

Drain:

Using tongs, remove corn from boiling water and briefly pat dry with clean kitchen towel to remove excess water.

Butter:

While corn is still hot, generously brush each ear with herb butter mixture, coating all sides evenly for maximum flavor.

Finish:

Sprinkle with additional fresh herbs and grated Parmesan if desired. Serve immediately with lime wedges on the side.