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1
Sautéed Corn with Spicy Compound Butter
Submitted by Heather Christo on July 26, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- FOR THE COMPOUND BUTTER:
- 8 ounces, weight Butter
- 3 Green Onions, Chopped
- 1 Jalapeno, Chopped
- ⅓ cups Chopped Fresh Cilantro
- ½ teaspoons Kosher Salt
- FOR THE CORN:
- 6 ears Fresh Corn
- 3 Tablespoons Spicy Compound Butter
- 3 Green Onions, Finley Sliced
- Kosher Salt And Black Pepper
- Chives For Garnish
Preparation Instructions
1. For the compound butter, combine the butter, onions, jalapeno and cilantro in the bowl of a food processor and puree until you have a well-mixed butter. Add salt and mix to combine.
2. Chill in the refrigerator until you need it, up to several days.
3. Slice the raw corn from the cob. Set the kernels aside and discard the cobs.
4. In a large heavy pan over medium heat, melt the butter.
5. Add the corn and sauté while stirring constantly, about 4-5 minutes. When you have 1 minute left, add the green onion and stir into the hot corn.
6. Season to taste with salt and pepper, and transfer to a platter.
7. Garnish with fresh chive blossoms.
