Summer Cob
Posted
Sat, 07/09/05
The August issue of Bon Appétit Magazine has a photo of some luscious-looking corn on the cover. The picture is a prelude to the corresponding recipe, Corn-on-the-Cob with Lime-Chive Butter. One can either boil or grill the corn. The lime-chive butter mixture is comprised of unsalted butter, chives, lime juice, grated lime peel, sea salt, sweet paprika and a pinch of cayenne pepper.
Corn-on-the-Cob with Lime-Chive Butter
1/2 C (1 stick) unsalted butter, room temperature
Lime-Chive Butter: In a medium bowl, mix together butter, chives, lime juice, grated lime peel, sea salt, paprika and cayenne pepper. Note: Mixture can be made two days ahead. Cover butter mixture and chill. Bring to room temperature before using. To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn four minutes. Drain corn and serve immediately with lime-chive butter. To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about ten minutes. Serve immediately with lime-chive butter.
Because of a recent problem with my teeth I can't eat corn-on-the-cob like a normal person. Nowadays I scrape the kernels off the cob with a knife. It's a bloody shame because I love corn-on-the-cob.
However, I've discovered the kernels taste just as good on the plate.
Tags: Food Magazines;
Vegetables
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