Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.

  • 1/4 cup basil butter
  • Easy
  • Total: 5 mins, plus corn-cooking time 

Ingredients (4)

  • 3 large basil sprigs, stems removed
  • 1/2 stick unsalted butter, softened
  • Sweet corn, cooked as desired and left on the cob
  • Sea salt (we recommend Maldon)


  1. Cut the basil into a fine chiffonade.
  2. In a small bowl, mash together the chopped basil and butter until well mixed (use a wooden spoon or flexible spatula).