This butter is a lovely finish to sweet and smoky, crunchy corn. I tested this with tarragon, thyme and chives.
You can use the herbs individually or a combination. I prefer chives and tarragon when I serve the corn with chicken or fish and I like the thyme with grilled meats. This butter is great on corn but I also recommend you try it directly on grilled fish, chicken, steaks and baked potatoes. You will be amazed how a little of this delicious butter will enhance your grilled corn. Happy Birthday America.
Ingredients
8 ears sweet corn, bi color, yellow or white
1 stick softened sweet butter
1 Tbs. finely chopped fresh thyme, (for tarragon and chives use 1 Tbs. each)
1 shallot, finely chopped
juice of 1/2 lemon
1/8 tsp. sea salt
1/8 tsp. ground black pepper
Method
Shuck the corn and remove all of the silk.
In a small bowl or ramekin combine the butter with the remaining ingredients, set aside.
Grill the corn over high heat, turning it as you nicely char around each ear.
Set the corn on a platter and pass the butter as an accompaniment.
Recipes, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011
