Corn On The Cob With Lemon Chive Butter
|Cold water||4 Quart|
|Ears of corn||8 , husked, cleaned|
|For lemon chive butter|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Chopped fresh chives/1 to 2 teaspoons freeze-dried chives||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
In 5-quart saucepan or Dutch oven, bring water and sugar to a boil; add corn.
Reduce heat to low; cover and simmer 5 to 8 minutes or until kernels are tender.
Remove corn from water.
Meanwhile, in small bowl combine all butter ingredients.
Brush ears with butter mixture.
Serve with remaining butter.
In 12x8-inch (2-quart) microwave-safe baking dish, place 4 ears of the corn, alternating wide and narrow ends in dish.
Add 1/4 cup water.
Cover with microwave-safe plastic wrap.
Microwave on HIGH for 12 to 14 minutes or until kernels are tender, turning dish 1/2 turn halfway through cooking.
Repeat with remaining 4 ears of corn.