I was watching a cooking show recently, and the host was talking about sweet corn and how, even though it’s called sweet corn, it sometimes isn’t so sweet. And then she suggested adding some sugar to the water when cooking the corn. I remember thinking, “This person, or at least her corn, is obviously not from the Midwest.”
I’m not exactly a corn expert, but I’ve eaten a good amount of the freshly picked stuff recently, and there’s no lack of sweetness. In fact, I usually like to balance out the sweetness with something savory. Something like this sun-dried tomato butter. It’s tangy and delicious, and almost as easy to make as the corn itself.
Here’s the recipe:
- 2 sticks unsalted butter, room temperature
- 4-6 whole sun-dried tomatoes (if using oil-packed tomatoes, pat dry with a paper towel)
Combine butter and sun-dried tomatoes in food processor. Mix until well combined, scraping sides with a rubber spatula as necessary.
Lay a large piece of plastic wrap on the counter. Spoon butter mixture onto the plastic wrap and roll into a log, twisting the plastic wrap around the ends. Refrigerate until hardened. Serve with sweet corn, or whatever you like.
Enjoy.
