Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Everyday Food, July/August 2005
- Prep Time 10 minutes
- Total Time 2 hours and 10 minutes
Yield Serves 8
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1/2 cup (1 stick) butter, room temperature
1/4 cup chopped fresh chives
1/8 teaspoon ground pepper
8 ears shucked fresh corn
Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.
The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving.