Martha Stewart Buttered Corn with Chives

Martha Stewart buttered corn with chives takes just 15 minutes and four simple ingredients, fresh corn, unsalted butter and chives, to make a tender, juicy grilled side dish. This easy foil packet corn on the cob fits summer cookouts, Fourth of July parties and weeknight dinners.

Seal the foil packet tightly before it goes on the grill, because that trapped steam is what cooks the kernels. Leave a gap and the steam escapes, so the corn dries out instead of turning juicy and tender.

Martha lines the foil with parchment, so the corn never touches metal and the butter stays put around the cobs. That little layer also means there is no pan to scrub afterward, which is the whole point of cooking in a packet.

Martha Stewart Buttered Corn with Chives

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

130

kcal

The corn steams in its own butter inside a sealed packet, so every kernel turns plump and juicy. A sprinkle of fresh chives at the end adds a mild, grassy bite.

Ingredients

• 4 ears corn, shucked
  

• 1 tablespoon unsalted butter
  

• Salt and pepper
  

• Chopped fresh chives
  

Directions

• Set up the packet: Place 4 shucked ears of corn on a large piece of parchment-lined foil. Make sure the sheet is big enough to fold over the cobs with room to spare.
• Add butter and seasoning: Top the corn with 1 tablespoon unsalted butter, then season with salt and pepper. The butter melts as it heats, so it bastes the cobs while they cook.
• Seal the packet: Fold the foil into a tight packet so no steam can escape. A good seal is what keeps the corn moist instead of dry.
• Grill the corn: Grill the packet over medium-high heat for 8 to 10 minutes, until the corn is tender. Open it carefully, since hot steam rushes out of the foil.
• Finish with chives: Sprinkle the corn with chopped fresh chives while it is still hot. Then serve it right away, straight from the packet.

Tools for this recipe

• Reynolds unbleached parchment paper, OXO 12-inch locking tongs, ThermoPro digital kitchen timer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make buttered corn with chives in the oven instead of on the grill?

Yes, a sealed foil packet works in a hot oven too. Bake it at 425°F for about 20 to 25 minutes, until the kernels are tender when pierced. You will miss the light char from the grill, but the corn stays just as juicy.

How do I know when the corn is done?

Open one packet carefully and poke a kernel with a fork. It should feel tender and look bright yellow, not pale or chewy. If it still seems firm, fold the foil closed and give it another 2 minutes.

Can I prep the foil packets ahead of time?

You can assemble the packets a few hours before grilling and keep them in the fridge. Hold off on the chives until after cooking, because they lose their fresh flavor when heated. Add a minute or two to the grill time if the corn goes on cold.

What can I use instead of foil with parchment?

A double layer of heavy-duty foil works fine if you have no parchment. Just seal it as tightly as you would the lined version, since the steam is what cooks the corn. The butter may stick a bit more, so wipe the cobs before serving.

What is the most common mistake with foil packet corn?

Folding the packet loosely is the usual problem, because steam leaks out and the corn dries. Crimp every edge firmly so the packet puffs up on the grill. Overcooking is the other trap, so check at 8 minutes rather than waiting the full 10.