Corn is back at the market and is one of the delights of summer.
Course: Main Course
Author: Chef Mary Goldman
Ingredients
Savory style
1/2stickbutterunsalted and softened
1/4tspseasoned salt
1tspchopped chivesfresh or dried
1tspyour choice of basil, thyme, cilantro, sage
1/4tspgarlic powder
1/4tspParmesanoptional
Sweet style
1/2stickbutterunsalted and softened
1tspbrown sugar or honeylocal honey is available at the market
1/4tspcinnamon
1/8tspground cloves
Instructions
Place butter in a small bowl with your seasonings of choice.
Mix together and refrigerate until firm
Grilled corn
Soak corn for 15 minutes
Grill unshucked for 30 minutes turning occassionally
boiled
Shuck corn
Boil water
turn water off and add corn
cover for 10 minutes
Place butter in small ramekin and serve with corn.
Notes
"A light wind swept over the corn, and all nature laughed at the sunshine".---Anne Bronte
Corn is back at the market and is one of the delights of summer. There are more ways to eat corn than just boiling it and serving it with plain butter. Soak it in water in its husks and grill it on the Barbie along with your favorite local meat and serve it with a compound butter. Compound butter is a mixture of softened butter infused with herbs and spices.