Baked Potatoes With Shallot-corn Butter

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 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, 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.