We have been away for a few
days and returned last night we excellent Indiana corn. We had this recipe last night with veggie
burgers. This recipe is also in Fine Cooking Aug./Sept.
Ingredients:
4 ears of corn on the cob
¼ C unsalted butter
1 T Dijon mustard
1 T pure maple syrup
2 t finely chopped fresh
thyme (about ¾ t dried)
1 t stone-ground mustard
½ t sea salt.
Directions:
1.
Bring a 6-8 qt.
pot of water to a boil over high heat.
2.
Meanwhile in a small bowl, combine all the
remaining ingredients. I melted the
butter partially and it was easier to mix all the ingredients.
3.
Remove the husks
and silk from the fresh corn.
4.
Boil the corn
until just tender, about 3 minutes.
5.
Remove the corn
from the pot and let rest for a few seconds to allow some of the water to
evaporate.
6.
Slather each cob
with at least 1T of the butter and serve immediately.
Although this is not as low
calorie as my old standby it was very good.
I have enough left to do 4 more ears of corn.
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