Corn on the Cob with Flavored Butters

By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
Images
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 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


Procedure
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.

Corn on the Cob with Flavored Butters

By <i>Things Cooks Love:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink
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 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


Procedure
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.