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Fresh Corn with Compound Butters

Prep: 10 minutes • Microwave: 12 minutes • Serves: 8

Corn

8 ears fresh corn, husks and silks removed

Lemon-Caper Butter

1/2 cup Schnucks unsalted butter (1 stick), softened
2 tablespoons finely chopped fresh flat-leaf parsley leaves
2 tablespoons rinsed and drained capers, finely chopped
1 teaspoon freshly grated lemon peel
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt

Smoky Orange Butter

1/2 cup Schnucks unsalted butter (1 stick), softened
3/4 teaspoon smoked paprika
1/2 teaspoon freshly grated orange peel
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

1. Prepare Corn: Cut off 8 sheets waxed paper, each about 1 foot long. Wrap each ear of corn in 1 sheet waxed paper; twist ends of waxed paper to close. In 2 batches, place 4 ears of corn in microwave oven. Cook on high 6 to 7 minutes or until corn is tender, turning ears once halfway through cooking.

2. Meanwhile, prepare Butters: With wooden spoon, in medium bowl, mix desired compound butter ingredients until well combined. Transfer to small serving bowl. If not serving right away, cover and refrigerate up to 3 days ahead. Soften butter at room temperature before serving.

3. Remove waxed paper from corn. Spread compound butter over corn to serve.


1 ear of corn with 1 teaspoon Lemon-Caper Butter: about 104 calories, 4 g total fat (2 g saturated), 8 mg cholesterol, 28 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein

1 ear of corn with 1 teaspoon Smoky Orange Butter: about 109 calories, 5 g total fat (2 g saturated), 10 mg cholesterol, 35 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g protein

Cook’s Wisdom

Use leftover butter to saute shrimp or vegetables, top grilled chicken breasts, pork, fish or regular or sweet potatoes.