1

ABOUT THE RECIPE:

Corn on the Cob with Basil-Chive “Butter” is summer favorite made extra flavorful slathered with an herb infused “butter.”

Makes 4 servings
Vegan and Gluten-Free

2

INGREDIENTS:

4 medium ears corn on the cob, husks removed, washed, and well scrubbed
2 tablespoons slightly softened vegan buttery spread
1/2 tablespoon firmly packed minced fresh basil
1/2 tablespoon firmly packed minced fresh chives
Salt, to taste (optional)
Freshly ground black pepper, to taste (optional)

3

INSTRUCTIONS:

Put the corn in a large pot and add water to cover the corn by about ½-inch. Cover and bring to a boil. Decrease the heat to medium-low and cook for 3 to 4 minutes or until crisp tender. Remove the pot from the heat and let stand for 3 minutes.

4

While the corn cooks, make the Basil-Chive “Butter.” Put the vegan buttery spread, basil, and chives into a small bowl and stir vigorously with a dinner fork until combined. Divide the herbed “butter” into four small ramekins.

Transfer the corn to serving plates and let cool for 3 minutes. Put a ramekin of “butter” on each plate. Serve warm with salt and black pepper offered on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

Corn on the Cob with Basil-Chive “Butter” is summer favorite made extra flavorful slathered with an herb infused “butter.”

Makes 4 servings
Vegan and Gluten-Free

2

INGREDIENTS:

4 medium ears corn on the cob, husks removed, washed, and well scrubbed
2 tablespoons slightly softened vegan buttery spread
1/2 tablespoon firmly packed minced fresh basil
1/2 tablespoon firmly packed minced fresh chives
Salt, to taste (optional)
Freshly ground black pepper, to taste (optional)

3

INSTRUCTIONS:

Put the corn in a large pot and add water to cover the corn by about ½-inch. Cover and bring to a boil. Decrease the heat to medium-low and cook for 3 to 4 minutes or until crisp tender. Remove the pot from the heat and let stand for 3 minutes.

4

While the corn cooks, make the Basil-Chive “Butter.” Put the vegan buttery spread, basil, and chives into a small bowl and stir vigorously with a dinner fork until combined. Divide the herbed “butter” into four small ramekins.

Transfer the corn to serving plates and let cool for 3 minutes. Put a ramekin of “butter” on each plate. Serve warm with salt and black pepper offered on the side.

Corn on the Cob with Basil-Chive “Butter”
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