Herbed Corn Recipe
Herbed Corn Recipe photo by Taste of Home
Next Recipe

Herbed Corn Recipe

Read Reviews
4.5 14 14
Publisher Photo
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10-12 servings


  • 12 cups frozen corn
  • 1 cup water
  • 1/2 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme

Nutritional Facts

3/4 cup: 212 calories, 9g fat (5g saturated fat), 20mg cholesterol, 476mg sodium, 34g carbohydrate (3g sugars, 4g fiber), 5g protein.


  1. In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until corn is tender. Drain; stir in the remaining ingredients. Yield: 10-12 servings.
Originally published as Herbed Corn in Taste of Home October/November 2002, p33

Reviews for Herbed Corn

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
PrplMonky5 User ID: 6612040 230970
Reviewed Aug. 9, 2015

"Because it was only my husband and I, I had to divide this recipe by 1/6 (which is a bit ridiculous). Instead of doing that kind of math for spices that were already only 1/2 teaspoon, I basically pulled out all the spices and tried to just put in relative amounts. The recipe was pretty good (nothing AMAZING) but simple and different. One star off because it wasn't mind-blowing and because I had to divide the recipe by so much (an annoyance)."

grjen User ID: 2792354 88392
Reviewed Nov. 27, 2014

"Made this for Thanksgiving. Used two bags of frozen corn and halved the ingredients. Might add scallions next time"

ohhhmeohhhmy User ID: 4351587 131431
Reviewed Nov. 28, 2013

"Love this. Even my kids love this recipe and ask for it often"

savoie.luvgspointers User ID: 6225701 53847
Reviewed May. 12, 2013

"This rocks! I made the herb butter to scale in recipe. Then used 3 tablespoons with 2 cans of whole kernel corn. The rest I reserved in wax paper in refrigerator to use later with baked potatoes or dinner rolls. This would be great with roasted corn of the cob."

rhiler User ID: 2066529 36300
Reviewed Dec. 10, 2012

"My favorite way to prepare frozen corn! I keep a jar of the spices pre-mixed so I can easily throw this delicious dish together any time."

rmarie66 User ID: 3533801 81746
Reviewed Nov. 16, 2012

"A delicious spin on a simple bag of frozen corn. I took this to a Thanksgiving potluck and was asked by several people for the recipe."

4boysrmine User ID: 4742590 119154
Reviewed Dec. 6, 2011

"The herbs didn't quite go with the corn. I preferred the creaminess of the company corn recipe to this one."

mamamowe15 User ID: 4646310 44116
Reviewed Jul. 6, 2011

"Wow this is my new fav recipe for bbq's! I used fresh corn instead of frozen and it was so yummy. Thanks again for another great recipe T of H!"

keepinyouinstitches User ID: 2668277 88391
Reviewed Apr. 2, 2011

"I love corn with only salt, or salt and butter, but this is a nice change of pace and I enjoy the other flavors. I omit the thyme though."

apiltz User ID: 3259342 136032
Reviewed Nov. 27, 2010

"I have kids who can't stand corn, but ask for this recipe. It is the best corn! Also, making up the herbs ahead if time and keeping them on hand is a great idea. Thank you!"

Loading Image