Only a week left of summer fun before it’s back-to-school time? Labor Day weekend marks the end of the summer season for some. For others, like me, the summer season is just beginning. Three weeks to cram in all of the season’s fun that I’ve been missing out on.
I have been able to sink my teeth into a few summertime veggies, though. Local tomatoes, corn and peaches are bountiful right now. The corn happens to be my favorite. I would gladly eat corn in just about any form. Roasted, boiled, grilled, on-the-cob, off-the-cob, corn chowder, corn cakes, popcorn, corn ice cream — any form I’ll try it. Okay, I’m not sure about that last one but I think it has potential.
Maybe I’ll just stick with the simplicity of roasted corn. I don’t think it gets much easier. My technique? Throw it in the oven husk and all. Literally. Open oven, stand back, gently toss, close oven.
When it’s done, the husk and that lovely hairy stuff that everyone enjoys picking out of their teeth just come right off. It’s fully cooked, peeled and ready to eat in all its sweet glory in approximately 20 minutes.
So I’m sure you’re asking yourself, well then where does the recipe come in if we’re just throwing corn into the oven? Here’s how to take that simple corn and step it up a notch with some flavored butters.
Just a few tips before we get started — using room temperature butter is always going to be useful when whipping. Also, if you’ve got too much flavored butter on your hands, just roll it into a small log, wrap it in parchment paper and store it in the freezer. It’s perfect for slicing off butter as needed.
Flavored Butters
Garlic-Lime Butter
1/4 cup softened butter, unsalted
3 cloves garlic, minced
Juice and zest of 1 lime
1/8 teaspoon kosher salt
Pinch of fresh ground black pepper
Truffle Butter
1/4 cup softened butter, unsalted
2 cloves of garlic, minced
2 teaspoons truffle oil
1/8 teaspoon kosher salt
Herb Butter
1/4 cup softened butter, unsalted
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1/8 teaspoon kosher salt
Pinch of fresh ground black pepper
To prepare each butter, use a spoon to mix the respective ingredients together. Roll into a log, wrap in parchment paper or plastic wrap and refrigerate or freeze until ready to use. Remove from fridge one hour prior to use to allow the butter to soften. Serve with fresh corn, veggies or even on a nice grilled steak.