Herbal Butter
Over the years I have always used herbal butter for corn-on-the-cob until it has become second nature. After multiple requests here is the recipe for this simple nectar. After all, if it tastes good it has butter in it.
2 sticks butter
1/4 cup olive oil
1/2 cup chopped fresh herbs; basil, thyme, parsley, lavender, rosemary, oregano, as you wish
1 teaspoon apple vinegar
freshly ground pepper to taste
sea salt to taste
Slowly melt the butter in a sauce pan and add the ingredients. Blanch your just-out-of-the-field corn in boiling water for two minutes or less. Drain and pour the herbal butter over the corn in the bowl. This is also great on any grilled fish, boiled potatoes, grilled onions, boiled cabbage and carrots, and on and on…
Enjoy!
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