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