I am slightly sunburned and bug bitten and a bit exhausted, but it was a good vacation. I didn’t go anywhere or do anything other than enjoy relaxing with my family and it was wonderful. The kids are out of school as of this past Monday (finally!) and we’re seamlessly launched from the days of “I don’t want to go to school” into “I’m boooored”. We’ve mastered painting and crafts, popsicle making, pizza making, watching movies, going on play dates and swimming at the pool all day followed by playing games together well into the night, all within the last two days. How bored could they really be, honestly? They’re entertained by a tablecloth and an empty box or a ball on most average days. I say, until they pick up their playroom, they’re not really that bored. I think “I’m bored” actually means “Mom you’re the greatest! Thanks for everything!” –at least that’s what I’m going to tell myself for now. I know they’re enthusiastic and enchanting and adorably energetic, but everyone deserves the privilege of being bored now and then, at least for a good ten minutes or so.
Sweet and savory, locally grown corn on the cob is awesome to begin with, obviously. Then you add fresh garden herbs and quality butter with a bit of lime and you’ll enjoy it on an entirely new level. You can be creative with the butter mix depending on what you like, or what’s growing in your garden at this moment. You could add a teaspoon of ancho to your butter, or some garlic and herbs, maybe some harissa which is uniquely both trendy and delicious. However, I am growing scallions and herbs, because I love them both, so that’s what we’re working with today. You can grill your corn or boil it or even oven roast it if you’d like, it makes no difference to me how you cook it. Add this butter to it and you won’t be disappointed. It’s a short, sweet, and simple three step recipe that anyone can make and be proud of . It’s the perfect side to everyone’s favorite Fourth of July gathering; just add some burgers (coming soon) and sangria and maybe some pesto potato salad and you’ve got yourself the perfect Fourth of July menu.
Now if you’ll excuse me: picnic time with the kids!
Sweet Corn with Scallion Herb Butter
- 6 large ears of corn, shucked
- 3/4 stick butter, softened
- 1/4 cup chopped scallions
- 1/4 teaspoon grated lime zest
- 1/4 cup chopped parsley
- 3 large basil leaves, chopped
- pepper and salt, to taste
- Place corn in a large pot of boiling water for four minutes, or until tender.
- Remove from heat and drain all the water.
- Add all remaining ingredients and toss to coat while the corn is still hot and add freshly cracked black pepper and maybe a bit of salt, to taste.