Herbes de Provence just sounds fancy, doesn't it? French words have a way of doing that. The dried herb blend of savory, rosemary, marjoram, thyme, and often lavender is so aromatic that just a whiff makes you feel like you jetted off to the South of France — and corn on the cob wants to get in on the adventure.
Why This One Topping Is Enough
Herbes de Provence is often sprinkled on poultry or fish, but it's a great sidekick to corn. It's savory, herbal, and slightly floral notes match up well to the sweetness of the corn kernels. Slather on the butter, sprinkle over the spice mix, and dig right in.
How to Cook Your Corn
Before you can utilize the spice mix, you of course have to have some perfectly cooked corn on hand. Here are three ways to make it happen.
1. Boil it.
The most classic way to cook corn — boil for three to five minutes in a big pot of salted water.
2. Microwave it.
This mostly hands-off method calls for leaving the corn in their husks and microwaving them on high power for four to six minutes.
3. Grill it.
If you already have the grill going, toss your corn cobs on for about 15 minutes, turning frequently for smoky, charred results.