If you’re 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 doesn’t mean that you have to lose the flavor — this corn on the cob recipe really showcases the corn’s 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 doesn’t 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
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.