Recipe: Rozanne Gold's Green Corn

Tuesday, August 12, 2014

6 ears fresh sweet corn, shucked
Fistful of large fresh basil leaves
2 tablespoons unsalted butter
Lime, black pepper (optional)

Bring a large pot of salted water to a oil.  Add the corn, return to a boil, and cook 3 minutes.  Wash the basil and dry very well.  Sprinkle with kosher salt.  Transfer the corn to a platter.  Rub each ear with salted basil leaves.  Dot with butter. Squeeze lime juice on top and add freshly ground black pepper if desired.  Serves 6 



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