Explore More Recipes: 

Narragansett Corn Fritters with Smoked Trout

Healthy Heart Tart with Swiss Chard and Gruyere

Zucchini with Corn, Clams, and Scallops

We listed only a few of the herbs available at the farmers markets right now. Please feel free to use whatever herbs you can get your hands on, as they go perfectly with corn.

Fresh cobs of corn (about a dozen)
1 cup parsley leaves
½ cup cilantro leaves
½ cup basil leaves
¼ cup dill sprigs
¼ cup mint leaves
2 cloves garlic
½ tsp. salt (or to taste)
1 ½ cups olive oil (or blended olive oil and another light flavored oil, such as grapeseed oil)

Rinse the herbs well and pat dry.
Blend all of the herbs, garlic, salt, and oil together in a blender.
Bring a large pot of water to a boil. Shuck the corn cobs and remove the silk threads.
Boil the corn for about 3-5 minutes. Drain and place on a plate.
To serve: pour the oil into a deep wide plate and allow for people to dip their corn into the oil.
Serves 6 people 2 cobs each.