To me –there is nothing funner to eat than corn on the cob. I always start on the right side and go left –haha but I hear some folks go round and round the cob.  Any way you eat it is fine with me–just have fun with it–it’s just the funnest vegetable ever to eat!  I usually don’t get to enjoy it much in the winter since it’s not in season around here…but I had a craving for it so I splurged and got a few ears from the grocery store.  In the summertime, we pick up freshly picked corn from Fritchey’s Roadside Stand on the way up to Lake Burton and it’s always perfect.  I especially love the ‘silver queen’ variety —and my mother in law likes a variety she calls ‘trucker’s corn.’  Anyone know why it’s called that? I have no idea!

Once you’ve removed the husks and silk and washed the cobs,  bring a pot of water to a boil.  Then add in the cobs of corn.  Let boil for 5 minutes then turn off the heat.  Cover and let the corn stay in the hot water for 20 minutes.  Remove with tongs, stick corn picks into each end and slather with Herbed Butter! Recipe to follow.

In a mixing bowl — add one stick of softened, salted butter, the zest of one lemon, juice of 1/2 a lemon, 2 cloves of fresh garlic; minced and 2 tablespoons each: chopped fresh thyme and chopped fresh chives.  Stir well to combine.

Spoon the mixture into a glass container and store in the refrigerator for at least 10 minutes to allow all the flavors to meld into the butter.

This butter is great on anything from bread, corn dishes, fish, or even melted as a dip for boiled shrimp –which is what we are having tonight during the Super Bowl!

If you make this Herbed Butter recipe… let me know how you like it and how you served it!