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Corn on the Cob
Type: Side Dishes
An herb and garlic butter makes a flavorful coating for this popular vegetable
Prep Time: 10M
Cooking Time: 15M
Serves: makes 8 servings
Ingredients:
- 8 ears of corn
- salt and freshly ground black pepper
For the herb butter
- 5 tbsp butter, softened
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 tbsp finely chopped chives
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- 1 tbsp chopped mint
Directions:
- To make the herb butter, mix all of the ingredients together with a rubber spatula until combined. Transfer the butter to a sheet of waxed paper. Wrap the waxed paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour to firm the butter.
- Bring a large pan of unsalted water to a boil. Discard the husks and the silky threads from the corn. Add the corn to the boiling water and cover the pan.
- Once the water has returned to a boil, turn off the heat and cover the pan. Let the corn stand for 5 minutes.
- Carefully remove the corn from the water with kitchen tongs and place on a serving platter. Cut the chilled butter into 8 rounds. Serve the corn with the herb butter.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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