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Recipe

Corn on the Cob with Coconut-Curry Butter

Scott Phillips

Servings:6

This simple compound butter turns basic corn on the cob into a fragrant Indian-inspired side dish perfect for pairing withtandoori chicken,chicken tikka, orlamb kebabs. The recipe makes about twice as much butter as you’ll use, but leftovers keep well (see Make-Ahead tip).

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  • 1/2 cup unsalted butter, softened
  • 1/4 cup finely shredded unsweetened coconut
  • 2 Tbs. finely chopped fresh cilantro
  • 1 tsp. curry powder
  • Kosher salt
  • 6 ears corn, shucked

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 20
  • Sodium (mg): 50
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 3

Preparation

  • In a medium bowl, combine the butter, coconut, cilantro, curry powder, and 1/2 tsp. salt. Season to taste with more salt.
  • Bring a large pot of water to a boil. Add the corn, cover, and remove the pot from the heat. Let stand until crisp-tender, about 5 minutes.
  • Slather about 1 Tbs. of butter on each ear of corn and serve.

Make Ahead Tips

The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.

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