Serves: 4
Total Calories: 200
In a medium bowl, combine the butter and parsley. Whip together with a whisk or electric mixer until completely blended. Return to the refrigerator for at least 1 hour to set.
Fill a large stockpot with water and let it come to room temperature. Add the corn and set the pan over medium-high heat, uncovered. When the water just begins to boil, the corn is done. If you're not ready to serve the corn, cover the pot and move it to a cool burner. The corn will remain perfectly cooked for another 10 to 15 minutes, but after that it will become overcooked.
Using a melon baller or a teaspoon, scoop 2 to 3 balls of butter and place them on each plate. Serve the corn next to the butter.
From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Corn On The Cob With Whipped Parsley Butter recipe is from the Dinner Parties Cookbook. Download this Cookbook today.
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