Corn On The Cob With Lime-Chive Butter

8 ears corn

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.

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.

Comments: Lime juice, sea salt, and chives come together in a bright-tasting butter for sweet summer corn.

What to drink: An oaky California Chardonnay.

This recipe yields 8 servings.

Rating: