Corn on the Cob with Lemon-Chive Butter

By Chez_Alexander

Ingredients

• 8 cups water
• 4 ears shucked corn
• 1 1/2 tablespoons chopped fresh chives
• 1 tablespoon unsalted butter, melted
• 1 teaspoon olive oil
• 1/2 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

1. Bring 8 cups water to a boil in a large stockpot. Add corn to pan; cover and cook 3 minutes or until crisp-tender. Drain.

2. Combine chives and remaining ingredients in a small bowl, stirring with a whisk. Brush chive mixture evenly over corn.