Who doesn’t love summer corn!? When local New Jersey corn starts hitting my farmer’s markets I get pretty excited every summer and start adding it to everything: bulgur salad with chicken, enchiladas and even a not-quite-so-classic caprese salad.
But last week I decided to try something a little different. I made a fresh herb butter by combining softened butter, a bit of salt and chopped basil and parsley and then slathered it all over some freshly boiled corn. And just to gild the lily, I topped the buttered corn with a healthy sprinkling of Parmesan cheese.
The result was wow, just wow. I don’t know why it took me so long to try this combination, but I may never eat corn any other way. I ate several ears of corn all myself for dinner that night. Then I ate the leftovers for lunch the next day.
This is an easy side dish to whip up even at the last minute, so summery and something a bit unexpected to serve to guests. But I warn you: once you slather your corn in herb butter and cheese, you may never be able to stop.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
8 ears of fresh corn
1 stick of unsalted butter, softened
1/4 tsp sea salt
2 Tbsp fresh chopped basil
2 Tbsp fresh chopped parsley
Bring a large pot of water to boil. Add corn and boil for 10 minutes.
While corn is cooking, mix together softened butter, fresh herbs and salt.
Drain corn. Spread herb butter on top of hot corn.
Sprinkle with Parmesan cheese and additional fresh herbs if desired. Serve hot or warm.