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Corn on the Cob with Chive Butter

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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 minutes
Total: 2 hours and 10 minutes

Ingredients

Serves 8

  • 1/2 cup (1 stick) room temperature butter
  • 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, fresh chives, and ground 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 8 ears shucked fresh corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.
From Everyday Food, July/August 2005

Helpful Hint

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

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