Parmesan Corn Butter

By Chef_Frytz

Ingredients

• 1 ear of corn, shucked
• 1 stick unsalted butter, at room temperature
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• Kosher salt
• Pepper
• Grilled fish, chicken or steak, for serving

Preparation

Step 1

In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes. Let cool slightly. Cut the kernels off the cob and transfer to a bowl. Stir in the butter, cheese, lime zest and lime juice and season with salt and pepper. Serve with grilled fish, chicken or steak.


MAKE AHEAD The corn butter can be refrigerated for 3 days or frozen for up to 1 month.