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Corn on the Cob

Corn 2

Corn on the Cob

I grew up in Nebraska where summers were all about barbequing steaks and eating lots of corn on the cob. I have to say that there is nothing quite like Nebraska corn on the cob. I can still remember the melted butter running down my chin and then there were those days when I lost my baby front teeth and my mother would have to cut the kernels off of the cob for me. Barefoot summer days and the Midwest summer bounty! Summer is coming to a close so it’s time to make the most of the remainder of the season. Of course most people know how to cook corn so I’ve added a variety of butters to spice things up a bit.

INGREDIENTS

8 Ears of Corn

Butter or Herb Butter, Cajun Butter or Chipotle-Lime Butter

Kosher Salt

Freshly Ground Black Pepper

Remove the husks from the ears of corn. Scrub with a stiff brush to remove the silks. Rinse.  Cook, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender. Serve with butter, salt, and freshly ground black pepper.  Serves 8

Herb Butter: In a small-size bowl beat 1/2 cup softened butter, 2 tablespoons snipped fresh thyme, and 2 tablespoons snipped fresh marjoram or oregano with an electric mixer on a low speed until combined. Cover with plastic wrap and chill for 1 to 24 hours.

Cajun Butter: In a small-size bowl beat 1/2 cup softened butter, 1 teaspoon garlic salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cayenne pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves with an electric mixer on a low speed until combined. Cover with plastic wrap and chill for 1 to 24 hours.

Chipotle-Lime Butter: In a small-size bowl beat 1/2 cup softened butter, 1 teaspoon finely shredded lime peel, 1/2 teaspoon kosher salt, 1/8 to 1/4 teaspoon ground chipotle chile pepper, and a dash of ground cayenne pepper with an electric mixer on a low speed until combined. Cover and chill for 1 to 24 hours.

corn with butter

 

Victoria Glavin Hart