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Monday, September 4, 2017

ChezCindy: Basil Parmesan Sweet Corn with Cabernet Burgers


Basil Parmesan Buttered Sweet Corn

Summer is winding down and so too are my basil plants.  They did well this second year planted in a new location in the herb garden.  I have already made a lot of pesto, frozen away for future uses. Wanting to use the pungent green leaves one more time, I began thinking of classic combinations for side dishes to go with burgers on the grill.  Sweet corn and basil butter came to mind.  Not quite a pesto, but thought a sprinkle of Parmesan cheese would go nicely on the cooked ears once they had been basted with the green-flecked golden butter.  Perfect.  A perfect side dish to my Cabernet burgers.  I think my guests will be happy as we celebrate summer one more time. 




To make the basil butter, melt 4 tablespoons of butter in a sauce pan.  Thinly slice basil leaves to yield 1 tablespoon.  Mince 2 small cloves of garlic.  Working off the heat, add the basil and garlic to the melted butter, along with 1 teaspoon of kosher salt and a few turns of ground black pepper.  Stir to combine.  Baste the butter over the cooked ears of corn.  Generously sprinkle grated Parmesan cheese over the corn.


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