Recipes // Side Dishes // Boiled Corn with Pimento Butter and Asiago

Boiled Corn with Pimento Butter and Asiago


By Suzanne and Michelle Rousseau

Yields: 6 servings


  • 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

For the Spiced Salt

  • 3 tablespoons fine sea salt
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice

For the Pimento Butter

  • ¼ pound (1 stick) unsalted butter
  • 2 teaspoons ground allspice
  • 3 stalks scallion, chopped
  • 1 teaspoon chopped fresh thyme
  • 1 garlic clove
  • juice of 2 limes
  • ¼ teaspoon sea salt


  1. To make the spiced salt, in a small bowl toss together the salt, thyme, cumin and allspice. Transfer to a tightly sealed container. The salt will keep for up to 3 months
  2. To make the pimento butter, place the ingredients in a food processor and pulse until combined.
  3. 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 tender, about 45 minutes (less if using fresh American corn).
  4. 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.
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