MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Corn on the Cob with Cheesy Butter

Corn on the Cob with Cheesy Butter

4 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Corn on the Cob with Cheesy Butter

For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.

Prep: 10 minutes
Total: 15 minutes plus chilling

Ingredients

Serves 8

  • 6 tablespoons butter, room temperature
  • 1 cup finely shredded Monterey Jack cheese (2 ounces)
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper
  • 8 ears corn, shucked, ends trimmed, cut into thirds

Directions

  1. In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
  2. In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.
From Everyday Food, June 2008

Menus That Include This Recipe

    More Ideas Like This

      Contributors' Comments Add Comment

      Also Try...

      Next
      Prev
      • Corn on the Cob
      • Gnudi with Corn Sauce
      • Chocolate Truffles
      • Soul Veggie Cobbler
      • Ice Cream Sundae
      • Rhubarb Crisp
      • Pineapple Mousse
      • Mexican Grilled Corn
      • Buttermilk Creams
      • Corn on the Cob
      • Gnudi with Corn Sauce
      • Chocolate Truffles
      • Soul Veggie Cobbler
      • Ice Cream Sundae
      • Rhubarb Crisp
      • Pineapple Mousse
      • Mexican Grilled Corn
      • Buttermilk Creams

       

      Today on MarthaStewart.com