Ingredients
8 ears of sweet corn, shucked
4 tablespoons Cabot Salted Butter
8 tablespoons Cabot Cheddar Shake
1 teaspoon salt
1 teaspoon ground black pepper
1 lime, sectioned
Directions
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.
0 out of 5 stars (based on 0 reviews)
There are no reviews yet. Be the first one to write one.
