This is the stuff. Sweet right off the farmer's field, cooked to perfection with an amazing Chile Lime and Parmesan butter on top. I know. I know. It's a happy place. I'm tapping my ruby slippers right now...
You will need:
4 cobs of corn, simmer 5-10minutes in a pot of boiling water. Remove with tongs and place on a serving tray.Add salt and pepper to taste.
Chile Lime and Parmesan butter
1/4 cup butter, softened
1/4-1/2 cup cooked, diced green chile (depending on the heat you like...I love Hatch chiles)
1/4 cup Parmesan cheese, grated
1 clove fresh pressed garlic
zest of one lime
1/4 cup fresh chopped cilantro
Combine well. I like to reserve the cilantro and sprinkle it over the top.
At service, pile the butter on top of the hot corn and spread it out. Season again with black pepper. Then to really make it evil and good...I squeeze the juice of one lime all over the corn.