• 2 Ratings

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



Ingredient Checklist


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

  • 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).

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

Cook's Notes

The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving. To serve the corn, unmold the chilled, chive butter onto a small serving dish, then let guests roll their hot corn in the butter.


2 Ratings
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