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Cooking

KitchenAid Spiralizer Attachment

$99.95

New & Exclusive

Corn on the Cob with Flavored Butters

Serves: Makes 4 to 6 Servings

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


  • Asiago Cheese and Parsely Butter:
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup grated Asiago cheese
  • 2 tsp. finely chopped fresh Italian parsley


  • Chipotle Chile and Honey Butter
  • ½ cup (1 stick) butter, preferably salted, softened
  • 2 tsp. honey
  • ½ tsp. coarse salt
  • 1 tsp. chipotle chile in adobo sauce
  • ½ tsp. chili powder


Procedures:

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.

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.

To make flavored butters, combine their ingredients in a small bowl and mash with a wooden spoon or the back of a fork until blended. Transfer to a custard cup or ramekin. Cover with plastic wrap and refrigerate. Butters will keep up to 1 week. Remove from refrigerator about 20 minutes before serving.

Use tongs to transfer the corn to a platter. Serve hot with butter, olive oil, seasoned butters, and salt.

by Marie Simmons and Sur La Table, Things Cooks Love

 
 
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