Dress up corn to match just about any main dish with a variety of herbs and our unique Seasoning Mixes.
For cilantro-lime butter, place butter in Small Batter Bowl. Zest lime using Zester/Scorer; finely chop zest using Chef's Knife to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Finely snip cilantro with Professional Shears. Add zest, juice, cilantro and salt to softened butter; mix well using Skinny Scraper. Fill Corn Butterer with butter mixture; refrigerate 30 minutes.
For corn, bring 4 quarts water to a boil in covered (8-qt.) Stockpot over high heat. Trim ends from ears of corn using Chef's Knife. Firmly twist Corn Cob Nobs® into ears. Carefully add corn to boiling water using Chef's Tongs. Cover; return water to a boil. Turn off heat and let corn stand, covered, 8-10 minutes or until crisp-tender. Remove corn and serve immediately with butter.
Calories 160, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 3 g, Sodium 190 mg, Fiber 2 g
1 starch, 2 fat (1 carb)
Herb butters can be prepared up to several days in advance.
To soften butter, microwave butter on 30% power for 15-20 seconds or just until softened.
Corn is most flavorful when eaten as soon after it's picked as possible. Always husk ears and remove the silk just before cooking. Cooking time will vary depending on the variety and age of the corn.
Cooking in a covered stockpot lets steam cook the portions of the ears that are not submerged.
Dill-Lemon Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon All-Purpose Dill Mix, 1/2 teaspoon finely chopped lemon zest and 1/4 teaspoon salt. Proceed as recipe directs.
Lemon Pepper-Parsley Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon Lemon Pepper Rub, 1 teaspoon finely snipped fresh parsley and 1/4 teaspoon salt. Proceed as recipe directs.
Southwestern Butter: Combine 1/4 cup softened butter or margarine, 1 teaspoon Southwestern Seasoning Mix and 1/4 teaspoon salt. Proceed as recipe directs.
Tomato-Basil Butter: Combine 1/4 cup softened butter or margarine, 1 tablespoon finely chopped sun-dried tomatoes packed in oil (drained and patted dry on paper towels), 1 teaspoon finely snipped fresh basil leaves and 1/4 teaspoon garlic salt. Proceed as recipe directs.
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