When the corn from the garden is fresh in season I usually love it best with just butter and salt.  Today the corn got picked for the first time when I was making dinner inspired by Thailand.  This red curry butter was incredible on freshly picked, steamed cobs of tender sweet corn – next time I will try it on grilled corn!

Freshly steamed corn ready for the red curry butter.

There are lots of fool proof methods of boiling corn on the cob.  Use your family’s method, or mine…. which is pretty forgiving.

Bring a pot of water to boil, with enough space for the cobs to bubble around a bit in the boiling water.  There are lots of people that prefer to add sugar to the boiling water, but I like a bit of salt.  Allow corn to boil gently for 10-12 minutes depending on the size of the cobs.  Remove from heat and allow them to remain in the hot water until serving time so they don’t dry out.

Dare I tell you how easy the red curry butter is?

Soften 1/2 cup butter, add 2 -3 tsp red curry paste – depending on your family’s love of heat.  Taste and add a bit of salt and pepper if necessary.  Allow butter to harden up enough for the curry and butter to be well incorporated when you mix them.

Serve with your fresh corn – so yummy……..as an added bonus any leftover curry butter is amazing tossed with popcorn.