:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/rcJ8OqBysRyP6DdQAMNP/9c4a4f142ef78dc822814fb6f46c46.jpg "Corn with Basil Butter and Flaky Salt")
Corn with Basil Butter and Flaky Salt
Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.
Ingredients
- 3 large basil sprigs stems removed
- 1⁄2 stick unsalted butter softened
- sweet corn cooked as desired and left on the cob
- sea salt
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Directions
Cut the basil into a fine chiffonade.
In a small bowl, mash together the chopped basil and butter until well mixed (use a wooden spoon or flexible spatula).
Roll the corn on the cob in the basil butter, and then sprinkle with sea salt.
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TASTElistCorn with Basil Butter and Flaky Salt
Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.
Cut the basil into a fine chiffonade.
In a small bowl, mash together the chopped basil and butter until well mixed (use a wooden spoon or flexible spatula).
Roll the corn on the cob in the basil butter, and then sprinkle with sea salt.
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