Summer Corn with Basil Butter

Summer Corn with Basil Butter

This Basil Butter is a great way to use up extra basil, and is also delicious on cornbread.

Summer Corn with Basil Butter
Yields: 8 servings
  • Butter:
  • 1 cup unsalted butter, at room temperature
  • 1⁄2 cup chopped fresh basil
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • Corn:
  • 1 tablespoon kosher salt
  • 8 ears corn, unhusked
  • Kitchen string
  • Salt and pepper, to taste
  1. For butter: Stir together butter, basil, salt, and pepper.
  2. For corn: Fill a stockpot two-thirds full with water; add salt. Bring to a boil over medium-high heat.
  3. Peel husks down to within 1-inch from bottom of corn cobs, leaving husks intact; discard corn silk. Tie husks together with kitchen string. Place corn, husk end up, into boiling water. Cook until tender, about 8 minutes. Drain corn. Place on a serving platter. Sprinkle with additional salt and pepper. Serve with basil butter.



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