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Corn on the Cob with Chive Butter

Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.

  • prep: 10 mins
    total time: 2 hours 10 mins
  • servings: 8

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Ingredients

  • 1/2 cup (1 stick) butter, room temperature
  • 1/4 cup chopped fresh chives
  • 1/8 teaspoon ground pepper
  • 8 ears shucked fresh corn

Cook's Note

The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving.

Directions

  1. Step 1

    Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)

  2. Step 2

    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).

  3. Step 3

    In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.

Source
Everyday Food, July/August 2005

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