Fresh Corn With Prosciutto-basil Butter - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
8 tbsp: , (1 stick) butter, room temperature
2 tbsp: Minced shallot,
2 ounce: Thinly sliced prosciutto, minced
3 tbsp: Minced fresh basil,
6 Ears: fresh corn, shucked
Directions:
Melt 2 T butter in heavy small skillet over medium heat. Add shallot
and saute until tender, about 5 minutes. Transfer to bowl and cool.
Add remaining butter to shallot and stir until smooth. Mix in
prosciutto and basil. Season to taste with salt and pepper. (Can be
prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at
room temperature before using.)
Cook corn in large pot of boiling salted water until crisp-tender,
about 3 minutes. Drain. Transfer corn to platter. Brush with flavored
butter. Serve, passing remaining butter separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp
and saute until tender, about 5 minutes. Transfer to bowl and cool.
Add remaining butter to shallot and stir until smooth. Mix in
prosciutto and basil. Season to taste with salt and pepper. (Can be
prepared 3 days ahead. Cover and refrigerate. Let stand 2 hours at
room temperature before using.)
Cook corn in large pot of boiling salted water until crisp-tender,
about 3 minutes. Drain. Transfer corn to platter. Brush with flavored
butter. Serve, passing remaining butter separately.
Bon Appetit/July/94 Scanned & edited by Di Pahl &
Source from luhu.jp