Cheese Buttered Corn

Monday, July 1, 2013

Ingredients :

4 ears shucked fresh corn
Butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper

1/2 teaspoon salt


Bring large pot of water to a boil. Add the corn. Once the water gets back up to a boil, shut off the heat. 

Let the corn sit the pot for a few minutes

In a medium bowl, beat together the butter, cheese and pepper until creamy.
Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.
Cut the chilled butter into small pieces and serve the corn with butter and salt.




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