Corn on the Cob with Flavored Butters
Prep time: Corn: 10 minutes; cooking time, 8 to 10 minutes; butters: 5 to 10 minutes
Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat, set out one or two flavored butters along with the usual favorites: unsalted or salted butter and extra-virgin olive oil.
Serves 4-8
Corn on the Cob
Ingredients
- 8 ears of corn, husked
- Unsalted or salted butter, softened
- Extra-virgin olive oil
- Asiago Cheese and Parsley Butter
- Chipotle Chile and Honey Butter
- Coarse salt
Procedure
- Place the corn in the 8-quart steamer insert. Add water to a depth of 2 inches to the matching pot, making certain that the bottom of the insert won't touch the water. Bring the water to a gentle boil. Place the steamer insert over the boiling water. Cover and cook over medium to medium-low heat for 8 to 10 minutes, until the corn is heated through.
- Use tongs to transfer the corn to a platter. Serve hot with butter, olive oil, seasoned butters, and salt.
From Things Cooks Love, by Marie Simmons
