I could eat corn on the cob every day, they taste really great and I hardly need any side dishes with them. Our children also really like corn. To add a little variety, I would like to introduce you to my new favorite recipe for corn on the cob: lemon butter. With this butter, the corn on the cob tastes truly heavenly, try it yourself:
Lemon butter for corn on the cob
Extra tip: If the children are still smaller, you can also remove the corn kernels from the cob and let them eat with cutlery.
Photo by Sabine, meinhaushalt.at
Also read: Prepare vegetables in a vitamin-rich way by steaming
Preparation
Remove the outer husks and silks from the corn cobs, leaving the tender inner husks.
In a large pot, bring the water with 1 tsp sugar to a boil.
Important: do not cook with salt, because that will make the kernels hard.
When the water boils, cook the corn cobs for about 10 to 20 minutes, depending on the size of the cobs.
Rinse the lemon with hot water, grate the peel and squeeze the juice from 1/2 a lemon.
Wash the parsley, shake it dry and finely chop it.
I always put the butter in the microwave for a few seconds so it becomes nicely soft.
Now mix the butter with the parsley, 1 tbsp lemon juice and zest, salt and pepper.
When the corn cobs are a nice deep yellow and soft, remove them, take off the remaining silks and husks, and preferably halve them with a sharp knife.
Insert a toothpick into each side and spread the lemon butter over the corn.
Tips & Notes
If the children are even smaller, you can also remove the kernels from the cob and let them eat with cutlery.
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