Corn season is almost upon us, and I’m excited. And so does Patricia Williams: “I love sweet corn and the Lime-Chive butter is what makes this side dish delicious. It’s adds pizzazz to regular corn on the cob. If you can’t find or don’t have sea salt you can use kosher salt found in any grocery store. As for the Hungarian paprika, it is different from regular paprika but if you don’t have it then use what you have.”
Corn on the Cob with Lime-Chive Butter submitted by Patricia Williams
Bon Appétit, August 2005
Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn.
Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.
Makes 8 servings.
Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup finely chopped fresh chives
2 teaspoons fresh lime juice
1 teaspoon finely grated lime peel
1/2 teaspoon fine sea salt
1/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
Sugar (optional)
8 ears of corn
Preparation
Mix first 7 ingredients in medium bowl. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.)
To boil corn: Bring large pot of water to boil; add pinch of sugar, if desired. Husk corn. Add corn to pot. Return water to boil and cook corn 4 minutes. Drain corn and serve immediately with lime-chive butter.
To grill corn: Prepare barbecue (medium-high heat). Remove all but the innermost husks from corn. Fold back inner husks and remove corn silk. Rewrap inner husks around corn. Grill until husks are slightly charred and corn is tender, turning often, about 10 minutes. Serve immediately with lime-chive butter.
