Ingredients
5-6 ears corn on the cob husked, and cleaned
1/2 stick butter, softened 4 tablespoons
1/4 cup pure maple syrup
1/2 tsp. salt
fresh ground black pepper to taste
Instructions
CORN:
Place husked, cleaned corn in a large pot and cover with cold water. Cover with a lid.
Bring to a boil on high heat, and then turn to medium. Cook on medium for 8 minutes, just until kernels start to soften. Remove ears of corn from the hot water, and place on a plate to cool for 5 minutes before buttering.
WHIPPED MAPLE BUTTER:
While the corn is cooking, prepare the maple butter. In a stand mixer (or medium sized bowl if using a hand mixer), add softened butter, salt, and maple syrup.
Beat on high for 5 minutes. The butter and maple syrup will start out separated and not very smooth. By the end of 5 minutes, it should be creamy and smooth.
Place in the fridge for 5 minutes to firm up a bit.
BUTTERING:
Using your fingers or a knife, spread maple butter on all sides of the ears of corn. Some of the butter will drip off. For the best flavor, apply a second coat of maple butter. Sprinkle with freshly ground black pepper. Enjoy!