Riverland Farm

Dress up the corn a little.




Cook's Illustrated

Prep Time

15 minutes


  • 6 tbsp unsalted butter
  • 3 tbsp minced fresh herbs - parsley, thyme, cilantro and/or basil
  • 8 ears of corn


  1. Melt butter in a small saucepan. Add 3 tablespoons minced fresh herbs and salt and pepper to taste; keep the butter warm
  2. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.
  3. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Brush grilled corn with herb butter and serve immediately.

Winter Shares Available

Learn more or sign up now!

Wholesale Ordering

Please contact us for more information about wholesale produce.