Corn on the Cob with Pepper Butter

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup butter, at room temperature
  • 2 teaspoons peppercorns or 1 teaspoon</

Method

  1. Place the butter in a mixing bowl. Grind the peppercorns in a mortar or crush them carefully with the flat side of a skillet. Blend the butter with the pepper and add salt to taste. Spoon into a serving bowl and chill until ready to serve.

  2. Shuck the corn just before cooking.

  3. Heat enough water in a large kettle to cover the ears of