Baked Potatoes with Onion-Corn Butter

Baked Potatoes with Onion-Corn Butter

Baked Potatoes with Onion-Corn Butter
Tired of the same old boring baked potatoes? Top your favorite tater with a taste of onion-corn butter. It's the perfect sidekick to seafood, beef or any other main entree.
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Makes:
4 servings

Ingredients
  • 4 large Idaho potatoes, scrubbed
  • 1 1/2 cups fresh corn kernels
  • 1 stick (4 oz.) unsalted butter, softened
  • 2 tbsp. onion, chopped
  • 1 tsp. fresh lime juice
  • 2 tbsp. chives, minced
  • Salt and freshly ground pepper

  • Methods/steps
    1. Preheat oven to 400 degrees. 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.
    2. Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes. Drain and let cool completely.
    3. In a food processor, combine the butter, onion, limejuice 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.
    Additional Tips
    Ready in 40 min

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