CORN ON THE COB WITH BASIL

SERVES 4

IT’S TEMPTING to eat corn on the cob totally unadorned, or with just a bit of butter, but this ode to basil is just so good. I love to serve corn seasoned like this boiled or grilled at any summertime party. Add a sprinkle of cayenne if you really want to spice it up.

4 tablespoons (½ stick) butter, at room temperature

5 fresh basil leaves, finely chopped

Large pinch fresh cilantro leaves, finely chopped

1 tablespoon minced fresh chives

Pinch paprika

Fresh lemon juice

Salt and pepper

4 ears corn, shucked and halved crosswise

Small wedge Pecorino Romano

Bring a large pot of water to a boil. Meanwhile, put the butter, basil, cilantro, chives, and paprika in a small bowl, add lemon juice, salt, and pepper, and stir until thoroughly combined.

Put the corn in the boiling water and boil until just tender, 2 to 3 minutes. Short cooking time is the way to preserve corn’s inherent flavor and sweetness. Drain, transfer to a platter, then spread some herb butter on each piece and grate the cheese over the top. Wash down with a chilled beer or tequila and lime.