ORANGE BUTTER (1/2 cup)
¾ stick unsalted butter, softened
finely grated zest of 1 orange
2 tablespoons strained fresh orange juice
pinch of ground red pepper (or a teaspoon of harissa)
½ teaspoon salt
orange flower water for sprinkling (optional)
- Stir together butter, zest, orange juice, red pepper and salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp tender, 3 to 5 minutes. Transfer to butter mixture and toss. Sprinkle with orange flower water.
adapted from Irma Rombauer, The Joy of Cooking