Bring out the flavor of corn by roasting and tossing with an herb butter sauce of chervil, parsley, and chives.
Makes 1 3/4 cups
1 ear fresh corn, husk removed
1 pound butter, clarified
1/2 teaspoon chopped fresh chervil
1/2 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Soak corn in water 15 minutes. Roast at 450° for 15 minutes, turning occasionally. Let stand 5 minutes. Cut kernels from cob. Combine kernels and remaining ingredients in a medium saucepan; keep warm.