June 11 is National Corn on the Cob Day. Who can resist this sweet summer treat. Boiled corn and grilled corn doused in melted butter with salt and pepper are certainly favorites. However, this recipe involves iron skillet-charred ears of sweet corn topped with a fresh basil butter mixture. Visit your local farmers market or favorite grocer for some of that sweet corn magic.
SWEET CORN WITH BASIL BUTTER
1/4 cup unsalted butter, softened
1/4 cup finely chopped fresh basil
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 ears shucked sweet corn
2 tablespoons of finely grated Parmesan cheese
In a small bowl, stir together the butter, garlic, salt and pepper. Set aside.
In a covered No. 12 cast-iron skillet over medium-high heat, char the ears of corn until tender for about 15 minutes, turning as necessary.
When the ears are done, slather them with the basil butter mixture and sprinkle liberally with grated Parmesan cheese. Enjoy!
(Recipe inspired by July/August 2018 issue of “Southern Cast Iron” magazine.)
