Parmesan Corn Butter

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This simple, flavor-packed corn, lime and cheese butter from F&W's Kay Chun is great on grilled steaks, fish and chicken, as well as on grilled vegetables. Slideshow: Corn Recipes

By

Kay Chun

Updated on September 1, 2014

Parmesan Corn Butter — Photo: © John Kernick

Total Time:

20 mins

Yield:

1 cup

Cook Mode (Keep screen awake)

Ingredients

1 ear of corn, shucked
1 stick unsalted butter, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
Pepper
Grilled fish, chicken or steak, for serving

Directions

In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes. Let cool slightly. Cut the kernels off the cob and transfer to a bowl. Stir in the butter, cheese, lime zest and lime juice and season with salt and pepper. Serve with grilled fish, chicken or steak.

Make Ahead

The corn butter can be refrigerated for 3 days or frozen for up to 1 month.

Originally appeared: September 2014

Parmesan Corn Butter

Ingredients

Directions

Make Ahead

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