Corn Cobs With Cheddar Butter Recipes

CORN COBS WITH CHEDDAR BUTTER

Corn Cobs With Cheddar Butter image

A cheesy spread on fresh summer corn may seem like gilding the lily, but we wouldn't have it any other way. Enjoy leftover cheddar butter on biscuits.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 4

Ingredients

6 ears corn, shucked and broken in half
3 tablespoons butter, room temperature
3 tablespoons finely grated white cheddar cheese
Ground pepper

Steps:

Bring a large pot of water to a boil; add corn, and cook until tender, 2 to 3 minutes.
Meanwhile, in a small bowl, stir together butter, cheese, and a pinch of pepper.
Serve corn immediately, with cheddar butter on the side (and a knife for spreading).

CORN ON THE COB WITH CHEESY BUTTER

Corn on the Cob with Cheesy Butter image

For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 15m

Number Of Ingredients 5

Ingredients

6 tablespoons butter, room temperature
1 cup finely shredded Monterey Jack cheese (2 ounces)
2 tablespoons grated Parmesan
Coarse salt and ground pepper
8 ears corn, shucked, ends trimmed, cut into thirds

Steps:

In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.

Nutrition Facts : Calories 211 g, Fat 14 g, Fiber 2 g, Protein 7 g

CORN ON THE COB WITH SHALLOT-THYME BUTTER

Corn on the Cob with Shallot-Thyme Butter image

Categories Herb Side Vegetarian Quick & Easy Summer Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn, shucked
Olive oil

Steps:

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and sauté until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.

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