An herb-infused butter makes a flavorful coating for this popular vegetable.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|5 tbsp butter, softened||1 tbsp chopped parsley|
|2 tsp fresh lemon juice||1 tbsp chopped basil|
|1 tsp Dijon mustard||1 tbsp chopped mint|
|1 garlic clove, finely chopped||salt and freshly ground black pepper|
|1 shallot, finely chopped||8 ears corn, shucked, with silk removed|
|1 tbsp finely chopped chives|
Using a rubber spatula, combine the butter with the lemon juice, mustard, garlic, shallot, chives, parsley, basil, mint, and salt and pepper to taste. Transfer the butter to a sheet of waxed paper. Wrap the paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour, or until the butter is firm.
Bring a large pot of unsalted water to a boil. Add the corn to the boiling water and cover.
Once the water has returned to a boil, turn off the heat. Keep the pot covered and let corn stand for 5 minutes.
Carefully remove 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.
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