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Corn on the Cob

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Corn on the Cob

A herb and garlic butter makes a flavourful coating for this popular vegetable.

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Instructions

  1. 1

    Make the herb butter. In a medium bowl, combine all the ingredients together until well mixed. Transfer the butter to a sheet of greaseproof paper and mould it into a roll. Wrap the roll with the paper and twist the ends to seal. Chill in the refrigerator until the butter becomes firm enough to slice.


  2. 2

    Just before cooking the corn, bring a large pan of water to the boil. Remove the husks and the silky threads from the corn and discard. Add the corn to the boiling water and cover the pan.


  3. 3

    Once the water has returned to the boil, turn off the heat and let the corn stand, covered, for 5 minutes to continue cooking.


  4. 4

    Carefully remove the corn with kitchen tongs and place on a serving platter. Cut the butter into 8 slices and place 1 slice on each cob.


Ingredients

  • 8 Corn Cobs
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 125g Butter, softened
  • 1 tsp Dijon Mustard
  • ½ small Lemon, juice
  • 1 Garlic Clove, finely chopped
  • 1 Shallot, finely chopped
  • 1 tbsp Snipped Chives
  • 1 tbsp Parsley, chopped
  • 1 tbsp Basil, chopped
  • 1 tbsp Mint, chopped

Serves 8

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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