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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

Rating: Unrated
08/10/2012
I didn't have the Monterey Jack cheese on hand so I skipped it. It still came out good. Just use the cheese that you have.