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Corn Cob-ettes in Herb Lime Butter

By jgreghenry Published September 13, 2009

Description

Of course butter is made for corn. But the addition of herbs and a hint of sour lime really accentuate the sweetness in good summer corn.

Prep time: 5 minutes
Yield:1 ()

Ingredients:

  • 1 salt
  • 4 ears fresh corn, shucked and cut cross-wise into 4 pieces per ear
  • 4 T unsalted butter, room temperature
  • 2 T mixed herbs, minced
  • 2 limes, halved cross-wise and cut into wedges
  • 0 freshly cracked black pepper

Summary

Yield
Servings
Prep time5 minutes
RecipeLunch Quick and Easy Side Dish Summer Vegetarian
Ingredientscorn lime butter herbs

Directions

Bring a large pot of water to a boil. Add the salt and the corn pieces. Boil the corn until just heated through. Very good very fresh sweet young corn should only be cooked 1-2 minutes to keep the kernels crisp and sweet. If you prefer to corn softer, boil it a bit longer. But please do boil your corn longer than 8 minutes. You will lose the sweet taste and increase the starchiness.

Put the butter and herbs into a large enough bowl to comfortably hold all the corn pieces. Squeeze the lime wedges into the same bowl before dropping them in with the butter and herbs.

Notes:

serves 4