Baked Potatoes With Shallot Corn Butter Recipe

Ingredients for Baked Potatoes With Shallot Corn Butter

• Idaho Potatoes
• Fresh Corn Kernels
• Unsalted Butter
• 1/4 cup finely chopped shallots
• Fresh Lime Juice
• 2 tablespoons chopped fresh chives
• Salt & Freshly Ground Black Pepper

How to Make Baked Potatoes With Shallot Corn Butter

1. Preheat oven to 400°F (200°C).
2. Pierce potatoes all over with a fork.
3. Microwave potatoes on high for 10 minutes.
4. Transfer potatoes to the preheated oven and bake for 15-20 minutes, or until tender.
5. While potatoes bake, bring a small saucepan of water to a boil. Add 2 cups of corn kernels and cook for 3 minutes, or until tender-crisp.
6. Drain corn and rinse under cold water to stop cooking. Set aside to cool completely.
7. In a food processor, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup finely chopped shallots, 1 tablespoon lime juice, and 1 cup of the cooked corn. Puree until smooth.
8. Transfer the corn butter to a bowl. Fold in 2 tablespoons chopped fresh chives and the remaining 1 cup of corn. Season generously with salt and pepper to taste.
9. Split baked potatoes and top generously with the shallot corn butter. Serve immediately.