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Corn on the Cob Tips

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The author of "Preservation Pantry", Sarah Marshall talked to Tra' about the best places to pick up corn on the cob...and also made a fun butter recipe to put on your corn on the cob! Click here to find out more about Sarah's canning class. Click here for more information about Sarah.

Marshall’s Red Chili Lime Corn

  • 4 ears of yellow corn
  • 8 tablespoons salted butter
  • 4 tablespoons red chili lime (or favorite) hot sauce
  • 3 tablespoons minced fresh herbs (parsley, cilantro, basil)

In a medium bowl, mix the butter and hot sauce with a fork, until combined and smooth. Lay out a 15-inch roll of plastic wrap. Place the butter along the edge leaving 2 inches on all three sides. Roll the wrap over the butter to form a log shape, push in the sides as you roll to squeeze out air and create a cylinder. Refrigerate or freeze until ready to use.

Shuck the corn and remove the husks and silk, rinse under cold water to remove any silk strands. Fill a medium stockpot half full with water. Bring to a boil over high heat. Once the water is boiling, add the corn, boil for 3-5 minutes, until tender. Remove the corn and top with compound butter and herbs.