Corn on the Cob with Mustard-Maple-Thyme Butter

Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it on bread.

• 
  
  1/4 cup unsalted butter, softened
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. pure maple syrup
  
  


• 
  
  2 tsp. finely chopped fresh thyme
  
  


• 
  
  1 tsp. stone-ground or grainy mustard
  
  


• 
  
  Sea salt
  
  


• 
  
  4 ears fresh corn, husks and silks removed
  
  

Bring a 6- to 8-quart pot of water to a boil over high heat.

Meanwhile, in a small bowl, combine the butter, Dijon mustard, maple syrup, thyme, stone-ground mustard, and 1/4 tsp. sea salt. Mix vigorously with a silicone spatula until combined.

Boil the corn until just tender, about 3 minutes. Remove the corn from the pot and let rest for a few seconds to allow some of the water to evaporate. Slather each cob with at least 1 Tbs. of the butter and serve immediately.