Today is National Corn on the Cob Day! Seriously, who doesn't love corn on the cob? It is such a summer food, in my mind, but with frozen cobs available year round, it can be enjoyed any time. And there is just something fun about eating it.
Corn on the Cob with Parsley Flavored Butter
Corn on the cob, fresh or frozen, as many ears as you like
1/4 t. onion powder
1 T. dried parsley or 1/2 c. fresh parsley
Boil the corn in the manner you normally do. I tend to cover the corn with water in a Dutch oven and bring to a boil, then cover and simmer until done. Frozen takes longer, but I boil it the same way.
Soften the butter, then mix in the onion powder and parsley, until blended well. Serve the butter alongside the cooked corn.