This sweet corn recipe is one of our absolute favorite ways to eat corn on the cob – and it’s so quick and easy, especially when making a lot for a gathering. The fresh corn is cooked on the stovetop and then spread with Cabot Salted Butter. You can season to taste with salt, pepper, freshly squeezed lime juice, and if desired, chopped chives. Perfect to serve alongside a family weeknight dinner or at a weekend BBQ.
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Prep: 0 hr 5 mins | Cook: 0 hr 10 mins | Total: 0 hr 15 mins
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 powder (optional).
SEASON each ear with salt and pepper, fresh lime juice, and chopped chives.
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