Ingredients (4)
- 3 large basil sprigs, stems removed
- 1/2 stick unsalted butter, softened
- Sweet corn, cooked as desired and left on the cob
- Sea salt (we recommend Maldon)
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Basic butter gets upgraded thanks to fresh basil and flaky sea salt. Generously spread this butter on corn for a simple yet sophisticated dish that truly epitomizes summer. Make a double batch and store it in the fridge for up to 2 weeks—it’s great spread on toast or tossed with farro.
Instructions
- 1Cut the basil into a fine chiffonade.
- 2In a small bowl, mash together the chopped basil and butter until well mixed (use a wooden spoon or flexible spatula).
- 3Roll the corn on the cob in the basil butter, and then sprinkle with sea salt.
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