 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
|
A heavenly, creamy, and buttery treat for lovers of fresh corn and upcoming clambakes! Ingredients:
12 ears fresh picked corn on the cob, husked |
6 tablespoons butter, softened |
5 tablespoons heavy cream |
1 tablespoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
3. Stand corn in and bring to a boil.
4. Cover, then steam for about 6 minutes.
5. Transfer corn to a roasting pan and let cool.
6. In a small bowl, beat the butter and cream together with a fork.
7. Stir in salt and pepper.
8. Brush half the mixture on the corn and bake for 4 to 5 minutes.
9. You may also grill the corn over medium heat.
10. Remove corn from oven or grill and brush with remaining butter mixture.
|
|