Corn On The Cob With Cumin Butter

By Marian Burros

Total Time
10 minutes
Rating
4(12)
Comments
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Ingredients

Yield:8 servings
  • 8 to 16ears of corn
  • ½ to ¾cup butter
  • 2 to 4teaspoons ground cumin
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

314 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 6 grams protein; 13 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Shuck corn. Bring enough water to boil in large covered pot to cover corn. Add salt, if desired. When water boils, add corn and cook, covered, about 5 minutes. Drain and serve with cumin butter.

  2. Step 2

    To make cumin butter, melt butter and stir in cumin; let stand about 5 minutes. To serve, roll corn in cumin butter, or use pastry brush to paint corn with butter.

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Ratings

4 out of 5
12 user ratings
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Comments

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Rachel

Worked wonderfully! I liked the earthiness of the cumin. Think I'll try adding crushed, dried herbs to it too next time.

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