There’s nothing like fresh corn on the cob spread with lots of sweet butter and sprinkled with salt. But if you’re looking for something just a little different to do with all that sweet corn that’s available now, give this recipe a try. It’s become Marlboro Man’s favorite way to have corn, and it’s super easy. In the time it takes to either microwave the corn or boil it to perfection, you can have the butter sauce made and ready to stir into the corn. This particular recipe calls for cutting the kernels off the cob, so check out “Liz’s Tidbits” at the bottom of the page for a clever way of getting that done.
Since I failed to take a picture of the final dish (but take my word for it…it’s just as pretty as it is delicious!), I’m going to share with you this incredible photo that Marlboro Man took of the Super Moon with his “super” camera!
In the meantime, take advantage of and enjoy all the wonderful summer produce out there…summer will be gone before you know it!
Herb Tossed Corn
slightly adapted from Gourmet
- 6 ears fresh corn, shucked
- ½ stick unsalted butter ( I used less –about ¼ stick)
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon coarsely ground pepper
- 1/8 teaspoon cayenne
- 3 tablespoons mixed fresh herbs such as thyme leaves, small basil leaves and snipped chives
Bring a large pot of water to a boil, then add shucked corn. Cook until tender, 3-6 minutes. (Can be steamed in microwave as an alternative). Remove and allow to cool.
While corn cooks, melt butter in heavy saucepan, then remove from heat and stir in lemon juice, salt, pepper and cayenne. When corn is cool enough to handle, cut kernels off corn leaving as many as possible in clusters. Transfer to serving bowl, add butter mixture and herbs, tossing gently to keep kernel clusters intact.
Serve warm or at room temperature.
For a clever way of cutting the kernels off the cob, click here!