Recipe by NcMysteryShopper
This is such and easy way to dress up a baked potato, visually and deliciously! The recipe is by Marcia Kiesel from Quick Flavor Fixes. Recipe Variations: You can use the butter on roasted baby potatoes, pasta or even grilled seafood. Note: I made this recipe with frozen corn in the past. I think it is better with fresh....but in a pinch frozen (completely thawed) would do.
Top Review by ervigile
This was amazing -- baked potatoes usually just taste like bricks of bland starchness to me, but I really liked them this way. However, it made way more butter than I could possibly need for four potatoes -- next time I'll cut the recipe by half. (Oh, and I used salted butter and just didn't add any salt.)
- 4 large idaho potatoes, scrubbed
- 1 1⁄2 cups fresh corn kernels (from about 3 ears)
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons chopped shallots
- 1 teaspoon fresh lime juice
- 2 tablespoons minced chives
- salt & freshly ground black pepper
Directions See How It's Made
- Preheat the oven to 400°. Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes. Transfer the potatoes to the preheated oven and bake for 15 minutes longer.
- Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
- In a food processor, combine the butter, shallots, lime juice and 1 cup of the corn kernels and puree. Scrape the butter into a bowl, fold in the chives and the remaining 1/2 cup of corn kernels and season with salt and pepper. Split the baked potatoes, fill with a dollop of the corn butter and serve.