Corn on the Cob with Pepper Butter

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter, at room temperature
  • 2 teaspoons peppercorns or 1 teaspoon coarsely ground black pepper
  • Salt
  • 12 ears of fresh corn


    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 corn. When the water reaches a full rolling boil, drop the ears of corn into it. Let the water return to a boil and immediately turn off the heat. Cover the kettle and let the corn stand for at least five minutes before serving. The corn may be left to stand in the water for as long as fifteen minutes. Serve corn with the chilled pepper butter.