Because of that, I keep feeling shocked when I see summer ingredients in the grocery store. Cherries? Corn on the cob?! My internal calendar keeps telling me its way too early for these ingredients. But of course I couldn’t pass up the opportunity to try out the corn this season.
Corn on the cob usually isn’t really good here until the middle of the summer, but that never stops me from buying a few ears to check it out. I’ve always preferred white corn, but I’ll eat yellow corn if that’s all that’s available. Do you have a preference?
When it’s too early for corn, taking it off the cob seems to help with the starchy, dense factor that you tend to get. It also is a great alternative if you accidentally overcook the corn. These ears weren’t too bad on their own, but mixing in softened butter, Parmesan cheese and fresh herbs really has a way of making everything even tastier.
Source: Cookaholic Wife Creation
Servings: 2-3 cups
- 2-3 ears of corn
- 2 tbsp. sugar
- 2 tbsp. unsalted butter, softened
- 2 tbsp. Parmesan cheese, grated
- 1 tbsp. fresh chives, chopped
- 1 tbsp. fresh basil, chopped
- salt and pepper, to taste
1. Shuck the corn, removing the husks and tiny hairs.
2. Add 6 cups of water to a large pot. Pour in the sugar and then place in ears of corn in it. Bring to a boil over medium-high heat, let boil for 3 minutes, then turn off the heat.
3. Invert a small bowl inside a larger one. When the corn is cool enough to handle, place the cob on the smaller, inverted bowl and use a sharp knife to slice down the corn removing the kernels.
4. Remove the inverted bowl, and break up any larger sections of corn with a fork. Add the softened butter, Parmesan cheese, salt and pepper. Stir until the butter melts and everything is coated.
5. Gently stir in the fresh herbs and serve.
I could honestly eat bowl after bowl of this and not regret a minute of it! Corn on the cob is one of my favorite foods of summer and I love getting use the fresh herbs I have growing in the sun room.