Grilled corn with herb butter
Updated On: May 22 2012 05:18:42 AM CDT
According to archaeological evidence, corn has been cultivated for at least 7,000 years. And because it hybridizes so easily, there are more varieties of corn than any other crop species.
In 1948, plant scientists in Florida, the nation's largest fresh sweet corn producer, discovered a "supersweet" corn gene, producing corn with a higher sugar content that stayed sweet and fresh longer.
Florida Supersweet corn is available from October through June, with a bumper crop in April and May.
The corn is perfect for this salad, and you'll find it in your supermarket now.
So, as you're planning your dinner, remember to pick up corn, as well as the ingredients for Herb Butter, which will add a gourmet flair to the feast.
Herb butter will keep for up to 1 week in a tightly closed container in the refrigerator.
To grill sweet corn, lightly brush husked ears with butter or oil, such as olive oil. Grill, turning once or twice, until hot and some kernels turn golden, about 7 minutes.
Makes ½ cup
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated Parmesan cheese
1 clove garlic, minced
2 teaspoons minced fresh flat-leaf parsley
2 teaspoons snipped fresh chives
2 teaspoons snipped fresh dill or ¼ teaspoon dried dill
Dash of ground white pepper
Beat the butter in a small bowl with an electric beater until it is light and fluffy. Use a rubber spatula to fold in the remaining ingredients.
Substitute other fresh herbs (up to 4 teaspoons), such as basil or thyme, for the chives and dill weed.