Corn on the Cob

Name: Corn on the Cob
Ingredients: 8 ears of corn; Salt and freshly ground black pepper; 5 tbsp butter, softened; 2 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, finely chopped; 1 shallot, finely chopped; 1 tbsp finely chopped chives; 1 tbsp chopped parsley; 1 tbsp chopped basil; 1 tbsp chopped mint

11 ingredients

12 steps

Ingredients

8 ears of corn
Salt and freshly ground black pepper
5 tbsp butter, softened
2 tsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, finely chopped
1 shallot, finely chopped
1 tbsp finely chopped chives
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp chopped mint

Directions

1

To make the herb butter, mix all of the ingredients together with a rubber spatula until combined.
2

Transfer the butter to a sheet of waxed paper.
3

Wrap the waxed paper around the butter and shape it into a roll, twisting the ends of the paper to seal.
4

Refrigerate for at least 1 hour to firm the butter.
5

Bring a large pan of unsalted water to a boil.
6

Discard the husks and the silky threads from the corn.
7

Add the corn to the boiling water and cover the pan.
8

Once the water has returned to a boil, turn off the heat and cover the pan.
9

Let the corn stand for 5 minutes.
10

Carefully remove the corn from the water with kitchen tongs and place on a serving platter.
11

Cut the chilled butter into 8 rounds.
12

Serve the corn with the herb butter.