Baked Potatoes with Shallot-Corn Butter

Ingredients

• 2 tablespoons chives minced
• 1.5 cups corn kernels fresh (from 3 ears)
• 4 large idaho potatoes scrubbed
• 1 teaspoon juice of lime fresh
• 4 servings salt and pepper freshly ground
• 2 tablespoons shallots chopped
• 4 ounces butter unsalted softened

Equipment

• food processor
• bowl
• sauce pan
• oven
• microwave

Directions

1. Preheat the oven to 40
2. Using a fork, poke the potatoes all over. Cook the potatoes in a microwave oven at high power for 10 minutes.
3. Transfer the potatoes to the preheated oven and bake for 15 minutes longer.
4. Meanwhile, in a small saucepan of boiling water, cook the corn kernels until barely tender, about 3 minutes.
5. Drain and let cool completely.
6. 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.
7. Notes: Variations: Use the butter on roasted baby potatoes, pasta or grilled seafood.