BRING a large pot with 2 inches of water to a boil.
PLACE all 8 ears of shucked corn in the boiling water.
COVER and cook for 10 minutes.
TAKE corn out of water and place on a platter.
SPREAD each ear with ½ tablespoon of Cabot Butter, then sprinkle with 1 tablespoon of cheddar shake (optional).
SEASON each ear with salt and pepper, fresh lime juice, and chopped chives.
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