Categories: Sides

Ingredients

• Butter:
• 1 cup unsalted butter, at room temp
• 1/2 cup chopped fresh basil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Corn:
• 1 tbsp. kosher salt
• 8 ears corn, unhusked
• Kitchen string
• Salt and pepper, to taste

Directions

1. For butter: Stir together butter, basil, salt, and pepper.

2. For corn: Fill a stockpot two-thirds full with water; add salt. Bring to a boil over medium-high heat.

3. Peel husks down to within 1-inch from bottom of corn cobs, leaving husks intact; discard corn silk. Tie husks together with kitchen string. Place corn, husk end up, into boiling water. Cook until tender, about 8 minutes. Drain corn. Place on a serving platter. Sprinkle with additional salt and pepper. Serve with basil butter.

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