There is nothing ordinary about fresh corn in the summertime. Sweet, crunchy and just as primal as eating meat off the bone. But what could make this elaborate looking startchy vegetable from the ground better? Compound butter with basil, lime and chipotle pepper! And what could be better than that, you ask? Your own personal container of the mixture.
I would hate for any guest to feel hesitant about dipping up more butter from the communal container – so I went all out this weekend and gave everyone their own portion. I bought hard-boiled egg cups for a wild entertaining idea years ago (something about bloody mary shrimp shots) but never used them. Finally, they served a purpose. And I must say, a very good one.
Corn on the Cob with Basil, Lime and Chipotle Butter
- 5 to 6 ears of fresh summer corn on the cob
- 1 stick room temperature butter
- 1 large handful of basil, chopped
- 1 lime, juiced
- cayenne pepper, to taste
- salt, to taste
Assembly: Boil, roast or grill the corn. Combine the rest of the ingredients to make the compound butter.