Ingredients
6 tablespoons butter, room temperature
1 cup finely shredded Monterey Jack cheese (2 ounces)
2 tablespoons grated Parmesan
Coarse salt and ground pepper
8 ears corn, shucked, ends trimmed, cut into thirds
Preparation
In a small bowl, stir together butter and cheeses; season with salt and pepper. Line a 4-ounce ramekin or custard cup with plastic wrap, leaving an overhang. Pack in butter mixture; smooth top. Cover with overhang, and refrigerate until firm, at least 1 hour and up to 1 week.
In a large pot of boiling salted water, cook corn until tender, 2 to 4 minutes; drain. Invert butter onto a small plate, and remove plastic. Serve corn with cheesy butter alongside for rolling.
