Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient.
Corn on the cob is a fun thing to eat in the summer but something I refuse to eat in public. I love going at the cob like a typewriter, but I will always wind up with kernels all up in my teeth. It’s the kind of thing that’s best eaten at home in the company of close friends and family.
Corn is best when smeared with tons of butter and to make it extra summer-y, I infused the butter with basil, which is in season right now. Just put basil, butter, salt, and pepper in a food processor. Feel free to add garlic if you’d like as well. Simple as that. If I were you, I’d make extra basil butter. It’s also great when tossed with pasta and veggies.