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Corn on the Cob with Chive Butter

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.

Everyday Food, July/August 2005 http://www.marthastewart.com/355564/corn-cob-chive-butter
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  • Prep Time 10 minutes
  • Total Time 2 hours and 10 minutes
  • Yield Serves 8

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

Directions

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

Cook's Note

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

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