Celebrate summer with tender ears of fresh-shucked sweetcorn dressed up in an herbaceous compound butter. In just 15 minutes, you’ll fall in love with corn all over again.
Servings: 6 to 8
Total Time: 15m
Prep Time: 5m
Cooking Time: 10m
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6 to 8 ears fresh summer corn, shucked
6 tablespoons (3/4 stick) unsalted butter, softened to room temperature
1/3 teaspoon sea salt (I think this should be 1/4 or 1/2, since standard measuring spoons don’t come in 1/3)
1 1/2 tablespoons minced fresh chives
1 1/2 tablespoons minced fresh basil
1 1/2 tablespoons minced fresh thyme
Boil the corn—Fill a 5-quart pot about 2/3 full of water, cover, and bring to a boil over high heat. Use tongs to carefully drop corn into boiling water. Remove pot from heat, cover, and let corn sit for 10 minutes.
Meanwhile, make the compound butter—In a small bowl, stir together softened butter with minced herbs. Refrigerate until corn is cooked.
Garnish and serve—Using tongs, transfer corn to serving platter. Slather each ear generously with compound butter and serve.
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