Herbed Corn on the Cob with Olive Oil and Garlic

If youre looking for a new spin on corn on the cob, try this vegan take that uses a flavorful, garlic-infused olive oil in place of butter. But losing the butter doesnt mean that you have to lose the flavor this corn on the cob recipe really showcases the corns sweetness while delivering a slight garlicky, herbaceous punch.

Like most of our summer veggie recipes, this is also a simple one to execute. Summer corn doesnt need much to taste fantastic, so you can make this in just a few minutes.

Herbed Corn on the Cob with Olive Oil and Garlic
serves 4

4 cobs of corn, shucked
3 tablespoons olive oil
1 2 large cloves garlic, peeled and sliced
1/2 teaspoon salt, plus more to finish
1/4 teaspoon fresh ground black pepper
6 sprigs sage, thyme, or tarragon, plus more herbs for garnish

Boil corn in well-salted water for 6 7 minutes. Remove from the water and set aside.

Meanwhile, in a small saucepan over low heat, combine the olive oil, garlic, salt, and pepper. Cook over low heat, stirring frequently for 7 8 minutes. Off the heat, add the herbs, and set aside while the corn finishes up.

Once the mixture has cooled, you can mince the garlic, or just use the garlic-infused olive oil.

Plate the corn and drizzle on the warm olive oil mixture. Top with minced garlic (if using), minced fresh herbs, and a sprinkle of salt.

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