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–+ servings

Cast Iron Corn on the Cob with Basil Lemon Butter

This skillet-seared corn is finished with a bright, herby basil lemon butter. It's juicy, lightly charred, and perfect for summer dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 3 People
Calories 180 kcal

Ingredients
  

  • 3 ears fresh corn on the cob, husked
  • 1 tablespoon olive oil
  • 1 pinch course salt

For the basil lemon butter:

  • 3 tablespoon unsalted butter, softened
  • 2 tablespoon chopped fresh basil
  • 1 teaspoon lemon zest
  • 1 pinch salt
  • 1 teaspoon red pepper flakes for topping (optional)

Instructions
 

  • Parboil the corn: Bring a pot of water to a boil. Add corn and cook for 4–5 minutes. Drain and pat dry.
  • Make the butter: In a small bowl, mix softened butter with chopped basil, lemon zest, and a pinch of salt. Set aside.
  • Sear the corn: Heat a dry cast iron skillet over medium-high heat. Lightly brush corn with olive oil. Sear in the skillet for 2–3 minutes per side, turning until golden and lightly charred.
  • Serve: Remove from heat and immediately brush with the basil lemon butter. Sprinkle with red pepper flakes if using. Serve hot.

Notes

  • Stay close while searing to avoid over-charring.
  • You can double the butter and store leftovers in the fridge for toast, pasta, or grilled veggies.

Nutrition

Serving: 1pcCalories: 180kcal
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