Most of us never outgrow our love for corn on the cob. Fresh sweet corn with plump and milky kernels smeared with butter brings out the kid in all of us.
Try to use fresh corn as soon as you buy it. The sugars in the kernels start turning to starch after it?s picked, so the sooner it?s cooked the better it will taste. This recipe is a twist on the usual boiled corn. After the corn is cooked and buttered, it?s sprinkled with a spicy mix of salt, garlic powder, pepper, basil, thyme and oregano.