Corn with Chutter and ChivesPosted by in Sides
We’re hot and heavy into local corn season here in Western NY. I’ll hate to see it end because then it will really be fall. Until then though, I keep coming home with bagfuls of corn and then must think of ways to use them! I love corn on the cob, but sometimes I am so over boiling that big ole pot of water to cook it. Corn cooks beautifully in parchment, so that’s my go-to.
Today’s recipe includes a fun little ingredient I’ve fallen in love with called Chutter. I bought it in the cheese section of my grocery store and it says it is Herkimer Chutter and is a cross between cheese and butter. To me it takes like a smooth, mild cheese spread. I’m putting it on everything, so of course I had to try it on corn. Enjoy!
2 ears of corn on the cob
3.5 ounces Chutter
1/8 cup fresh chives
1/4 teaspoon salt
pepper to taste
1 tablespoon melted butter
10 cherry tomatoes, halved
Place chutter, chives, salt, pepper, and butter in a food processor and pulse until smooth and the chives are chopped. Place corn on parchment and smear with chutter mixture. Drop tomatoes over and around it. Fold parchment (see Technique page) and bake at 400 for 22 minutes, flipping the package over halfway through.
The corn is rich and delicious with this spread on it and the tomatoes not only add some color but are a yummy accompaniment.
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Yum! I hadn’t heard of chutter, but I’m a huge fan of all things dairy. Is it a synthetic cheese like Velveeta or does it have a more natural texture and cheesy taste?
This is a real cheese product – nothing fake or synthetic here. Here’s the link to it: http://www.herkimerfoods.com/category/chutter-1
OMG, I LOVE fresh corn on the cob and this sounds awesome!
I’ve never heard of Chutter – that sounds like a really fun way to do this recipe…kind of a twist!
I’ve never heard of chutter! I’m pretty sure my local grocery store doesn’t carry it but I’m going to check our cheese shop. Great recipe and I agree about the pot of water for corn, we’ve done corn on the BBQ and that is pretty tasty!
I’ve done that too. You have to be careful not to burn it and I guess the optimum way is to remove the silk, but leave the husk and then soak in water and cook it with the husk on. Kind of too fussy for me!
I can’t get enough of corn this year. Is it my imagination or is it so much sweeter than in past years?
Sheryl: Are you getting OHIO corn?(Roasteneers instead of corn on the cob) That would explain it. The one big downside of living in Arizona is we don’t get that great corn. My dad used to say that the only way to eat it was to cut it off the stalk at the top of the hill, roll it down the hill into the boiling water. Unfortunately, our corn travels too far.
Now I have to look for chutter. Sounds like the best combo since Reece’s.
I’ve got to get myself some of that chutter–sounds amazing.
I must find and try this chutter. Never heard of it, but it sounds great. And I love the idea of cooking corn in the oven in parchment vs the usual boiling method which uses such a big pot (which is bigger than my sink).
Chutter, hey? Who knew? Sounds like a perfect pairing with corn.
Excellent and creative way to cook corn. We do love our corn around here.
It’s amazing what you can cook in parchment paper. This corn on the cob sounds delicious.
I thought that was a typo! I’ve never heard of it before, and I’m a little skeptical, but I do love cheese. And butter…
No reason to be skeptical. It’s just a type of cheese.
I would not have thought of cooking corn on the cob in parchment. Thanks for the idea!
I love cooking it this way – it’s just so easy.