All-American corn on the cob meets Mediterranean flavor in this quick side dish, perfect for pairing with grilled fish. Microwaving the corn is speedy, but you can only cook four ears at a time, so if you want to double this recipe, use the poaching method instead (see tip).
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Make Ahead Tips
The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.
To poach the corn instead of microwaving: Shuck the corn. Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
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