Back to Herbed Corn

Print Options


Card Sizes

Herbed Corn Recipe

Herbed Corn Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Herbed Corn

Sort By :
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)."

Reviewed Nov. 27, 2014

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

Reviewed Nov. 28, 2013

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

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."

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."

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."

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."

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!"

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."

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!"

Reviewed Nov. 26, 2010

"Love this recipe. My family wants me to make it al the time."

Reviewed Dec. 19, 2009

"Make this for Thanksgiving or Christmas dinner! The amounts in the recipe are perfect for this. Or take it to a Potluck. Never again can I go back to plain corn!"

Reviewed Jul. 7, 2009

"Mrs. H is right. It would be hard to find a better way to prepare corn. This recipe is a keeper."

Reviewed Dec. 31, 2008

"I don't think you will find a better way to prepare corn. Since I cook for 2, I make up a quart ziploc bag of the herbs and add to taste as needed."

Loading Image