Baked Potatoes with Shallot Corn Butter

We had these on Father's Day and it's really too bad I haven't blogged it sooner.  There is still plenty of time left in corn season for you to enjoy this.  The best part was when I made it, there was a lot of butter.  So I put it in the freezer and I've been able to pull it out a few other times.   (I may or may not have put some corn butter on a little pasta and sprinkled it with parmesan cheese and fresh herbs.)

I thought this was ingenious.   I love a baked potato but usually feel guilty about it them.   And it's not the potato.  It's the butter and the sour cream, etc.   But like this, I used far less butter.  I loved the crunch from the fresh, sweet corn.  It could easily be a meal.

I also think this would be a great addition to a party, if you were doing a baked potato bar.

Baked Potatoes with Shallot Corn Butter
recipe courtesy of Food and Wine Magazine


4 large baking potatoes
1 1/2 cups fresh corn kernels, approximately 3 ears of corn
1 stick of unsalted butter, at room temperature
2 tablespoons chopped shallots
1 teaspoon fresh lime juice
2 tablespoons minced fresh chives
salt and pepper to taste

Preheat the oven to 400 degrees.  With a fork, poke holes all over the potatoes.  Cook the potatoes in a microwave on high power for 10 minutes.  Transfer the potatoes to the oven and bake for an additional 15 minutes.

Cook the corn kernels in a saucepan of boiling water, for three minutes.  Drain and allow to cool completely.

In a food processor, combine the butter, shallots, lime juice and 1 cup of the cooked corn kernels.  Scrape the mixture into a bowl and fold in the remaining corn kernels, chives, salt and pepper.

Split the potatoes and fill with a dollop of corn butter.   The remaining corn butter can be stored in the freezer for future use.
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