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 I 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.
Basil Parmesan Sweet Corn on the Cob
8 tablespoons unsalted butter
2 tablespoons thinly sliced basil leaves
1/4 cup grated parmesan cheese
1/2 teaspoon kosher salt
Additional grated parmesan cheese for serving
6-8 ears of corn on the cob
To make the basil butter: Place 8 tablespoons of butter into a small bowl. Add the thinly sliced basil, grated parmesan cheese and kosher salt to the butter, stirring to combine. Spread the butter over the cooked ears of corn. Generously sprinkle additional grated Parmesan cheese over the corn.
Below is the link to learn how to make my Cabernet Burgers.
Chez Cindy Cabernet Burgers