Photo: Jennifer Causey Styling: Claire Spollen
Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up.
Serves 4 (serving size: 1 ear of corn)
1. Bring 8 cups water to a boil in a large stockpot. Add corn to pan; cover and cook 3 minutes or until crisp-tender. Drain.
2. Combine melted butter, olive oil, orange juice, tarragon, salt, and pepper in a small bowl, stirring with a whisk. Brush butter mixture over corn. Sprinkle with basil.