Shelly's Recipe

CORN ON THE COB WITH HERB BUTTER

Category: Corn

8 ears fresh sweet corn, shucked
3 tbsp butter
1 tbsp lemon juice
2 tbsp dry white wine
1 tbsp fresh thyme
1 tbsp rosemary
Salt to taste
Freshly ground black pepper to taste

Plunge corn into boiling water and cook for 3 minutes after water returns to a boil. Drain well. Arrange ears in a shallow dish. Melt the butter in saucepan. Whisk in lemon juice, wine, herbs, and seasonings. Whisk until light and creamy. Pour over hot corn, turning ears to coat thoroughly. Serve very hot. Serves 4