Garlic and Herb Buttered Corn on the Cob

Who doesn’t love corn on the cob? A plump, sweet ear of corn is one of the best gifts from any garden! I think the yucky part of making corn on the cob is trying to butter a hot ear of corn. It’s always messy and the darn ears are always blazing hot. This is how we flavor up our corn and fix the buttering fiasco. The garlic and parsley just gives a hint of flavor and elevates our corn to the next level!

What you definitely do need is the Reynolds Wrapper. It is individual pieces of foil. The foil is thick and perfect. Great for quick clean up of leftovers and fantastic on the grill.

Printable Recipe: Garlic and Herb Buttered Corn on the Cob


  • 8 ears of corn, shucked

  • 1 stick of butter/margarine, softened to room temperature

  • 2 teaspoons of Spice World Minced Garlic

  • 2 teaspoons of dried parsley flakes

  • Reynolds Wrapper Pop-Up Foil Sheets


Fill a large stockpot with water. Place on burner on high heat. In a small bowl, add butter/margarine. With a fork, stir vigorously to make butter/margarine creamier.

Add garlic and parsley flakes. With the garlic, I add the minced chunks but also make sure that the teaspoon has some of that great garlic liquid in it. Stir till well combined.

Generously smother ears of corn with garlic and herb butter. Look at all that butter smashed between the kernels! YUM! You can use a butter knife or small spatula to smear the garlic and herb butter. I used a pair of disposable kitchen gloves. I scooped out some garlic and herb butter and then smeared it across the corn on the cob with my gloved hand. Took me less than a minute to smother all 8 ears of corn!

Place in center of foil. Pull up long edges (going with the width of the corn) and fold down tightly several times. Twist foil ends tightly. If the foil is folded and wrapped tightly, water shouldn’t get into the foil packet you created.

Once water is boiling, add the foil wrapped ears of corn.

Boil for approximately 15-20 minutes. Rotate top ears of corn and bottom ears of corn every 5 minutes. Foil will turn a dark gray color. It won’t affect the flavor of the corn.

Carefully remove foil from corn (foil and corn will be hot). Best part of this recipe? Your ear of corn is already buttered and full of flavor! These ears are ready to eat so serve immediately! We love our corn on the cob this way! Wondering what else in on this plate? Well it’s my triple-dipped Extra Crispy Fried Chicken and Spam Fried Rice. Don’t judge, lol. Spam is fantastic with rice. Ask any Filipino, lol! I will post both those recipes in the next few days!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s