CORN ON THE COB WITH CHEESY BUTTER

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Corn on the Cob with Cheesy Butter image

For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 5

6 tablespoons butter, room temperature
1 cup finely shredded Monterey Jack cheese (2 ounces)
2 tablespoons grated Parmesan
Coarse salt and ground pepper
8 ears corn, shucked, ends trimmed, cut into thirds

Steps:

  • In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
  • In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.

Nutrition Facts : Calories 211 g, Fat 14 g, Fiber 2 g, Protein 7 g

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