Corn On The Cob With Whipped Parsley Butter: The Best Corn On The Cob With Whipped Parsley Butter Recipe from Cook'n

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	Corn On The Cob With Whipped Parsley Butter

Serves: 4

My mother-in-law introduced me to this foolproof method of cooking corn that is still crisp and never soggy. The parsley butter adds a special touch.

   1/2 cup unsalted butter (1 stick) at room temperature
   3 tablespoons minced fresh flat-leaf parsley
   6 ears corn (so you have a little extra in case people want seconds), Shucked and rinsed

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In a medium bowl, combine the butter and parsley. Whip together with a whisk or electric mixer until completely blended. Return to the refrigerator for at least 1 hour to set.

Fill a large stockpot with water and let it come to room temperature. Add the corn and set the pan over medium-high heat, uncovered. When the water just begins to boil, the corn is done. If you're not ready to serve the corn, cover the pot and move it to a cool burner. The corn will remain perfectly cooked for another 10 to 15 minutes, but after that it will become overcooked.

Using a melon baller or a teaspoon, scoop 2 to 3 balls of butter and place them on each plate. Serve the corn next to the butter.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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