Serves: Makes 4 to 6 servings
- 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 teaspoons finely chopped fresh Italian parsley
- Chipotle Chile and Honey Butter:
- ½ cup (1 stick) butter, preferably salted, softened
- 2 teaspoons honey
- ½ teaspoon coarse salt
- 1 teaspoon chipotle chile in adobo sauce
- ½ teaspoon 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.