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Backyard Corn Boil

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 8 Tbsp sweet butter (1 stick), at room temperature
  
• 1/2 cup basil, stemmed and shredded
  
• 1 Tbsp kosher or sea salt
  
• 1 Tbsp freshly ground black pepper
  
• 2 ears of corn per person, as fresh as possible
  
• String for each ear
  






Instructions



1. Mash the butter with the basil, roll into teaspoon-size balls, cover and chill in the refrigerator for at least an hour.
   
   
2. In a small bowl, blend salt and pepper; set aside.
   
   
3. Bring 2 gallons of water to a boil in a large pot. Husk and clean the corn; tie a string to each stalk. Add corn to water, tying string to pot lid. Cook until barely tender (2 to 3 minutes). Remove lid, transfer corn to a serving platter and serve, passing the basil butter balls and salt mix.
   
   Serves at least one.