Corn on the Cob with Mustard-Maple-Thyme Butter
Classic corn on the cob gets an upgrade with this simple sweet-and-savory compound butter. If you have any butter leftover, you can toss it with cooked vegetables or spread it on bread.
Yields a scant 1/3 cup herb butter
1/4 cup unsalted butter, softened
1 Tbs. Dijon mustard
1 Tbs. pure maple syrup
2 tsp. finely chopped fresh thyme
1 tsp. stone-ground or grainy mustard
4 ears fresh corn, husks and silks removed
Bring a 6- to 8-quart pot of water to a boil over high heat.
Meanwhile, in a small bowl, combine the butter, Dijon mustard, maple syrup, thyme, stone-ground mustard, and 1/4 tsp. sea salt. Mix vigorously with a silicone spatula until combined.
Boil the corn until just tender, about 3 minutes. Remove the corn from the pot and let rest for a few seconds to allow some of the water to evaporate. Slather each cob with at least 1 Tbs. of the butter and serve immediately.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 118
, pp. 49
July 5, 2012