Boiled Corn with Pimento Butter

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When Michelle lived in Fort Greene, Brooklyn, every Saturday she would head to the Fort Greene Flea Market to browse, chill a bit, buy a donut (or six) from Dough and eat corn on the cob rolled in chile and sprinkled with Mexican cheese. This is our ode to that dish, but we’ve added a little “Yardie,” or Jamaican, flavor.

Serves 6

  • 12 cups water
  • 1 pound (4 sticks) butter
  • 1 bunch scallions
  • 4 cloves garlic
  • 6 Scotch bonnets
  • 2 tablespoons sea salt
  • 1 bunch fresh thyme
  • 6 allspice berries
  • 2 bay leaves
  • 6 ears corn, husks reserved
  • 4 ounces Pimento Butter
  • 4 ounces Asiago cheese, grated (about 1 cup)
  • Spiced Salt to taste
  • 3 fresh limes
  • 3 tablespoons chopped fresh cilantro

Method
1. In a large pot, combine the water, butter, scallions, garlic, Scotch bonnets, salt, thyme, allspice and bay leaves. Bring to a boil, add the corn and boil until the corn is very tender, about 45 minutes (less if using fresh American corn).

2. With tongs, remove the corn from the water. Roll each corn cob first in the pimento butter, then in the cheese, then return the cobs to their husks. Garnish each corn cob with some Spiced Salt, a squeeze of fresh lime juice and the cilantro. Serve immediately