Amber Robertson-Smith (Nashville, Tennessee)
Serves 4
1 stick (½ cup) unsalted butter, room temperature
1 tablespoon garlic, minced
1 tablespoon chives, finely chopped
1 tablespoon basil, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon thyme, finely chopped
4 ears Tennessee sweet corn, shucked (see Chef Tips on corn, this page)
In a small bowl, mix together the butter, garlic, and herbs. Set aside. Fill the pot halfway with water, and place the corn inside. Bring to a boil and remove the corn. Serve the corn slathered with 1 tablespoon of herbed butter.
Chef’s Tip
See Chef’s Tips on compound butter (this page). Leftover herb butter keeps well in the refrigerator for 5 days or in the freezer for 3 months.