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Home > Buttery Corn on the Cob

Buttery Corn on the Cob

Buttery Corn on the Cob
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Ingredients

Directions

  1. Prepare Cotija Serrano Butter or other flavored butter. If husks have not been removed from corn, remove and discard. Use a vegetable brush to remove silks; rinse corn.
  2. In a covered large pot or Dutch oven, cook corn in enough boiling, lightly salted water to cover about 5 minutes or until kernels are tender. Using tongs, remove corn from water and drain on a layer of paper towels. Transfer ears of corn to a serving platter.
  3. Serve warm with flavored butter. Makes 8 servings.

Wasabi Butter

Ingredients

  • 1/2 cup butter, softened
  • 1 teaspoon fresh ginger, minced
  • 1/2 - 3/4 teaspoon wasabi powder
  • 1/2 teaspoon soy sauce

Directions

  1. In a small mixing bowl, beat butter, ginger, wasabi powder and soy sauce with an electric mixer on low speed until combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes 1/2 cup.

Lemon Parsley Butter

Ingredients

  • 1/2 cup butter, softened
  • 1 tablespoon finely snipped fresh Italian (flat-leaf) parsley
  • 1/2 teaspoon finely shredded lemon peel
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon sugar

Directions

  1. In a small mixing bowl, beat butter, finely snipped fresh Italian (flat-leaf) parsley, finely shredded lemon peel, lemon juice, and sugar with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes about 1/2 cup.

Gorgonzola Bacon Butter

Ingredients

  • 1/2 cup butter, softened
  • 1 tablespoon finely crumbled, crisp-cooked bacon or purchased bacon bits
  • 1 - 2 tablespoons crumbled gorgonzola or blue cheese

Directions

  1. In a small bowl, beat butter, bacon, and crumbled gorgonzolawith an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes about 1/2 cup.

Cotija Serrano Butter

Ingredients

  • 1/2 cup butter, softened
  • 1/2 ounce cotija or Parmesan cheese, finely shredded or grated (2 tablespoons)
  • 1/2 - 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon chili powder

Directions

  1. In a small mixing bowl, beat butter, cotija, serrano pepper, lime juice, and chili powder with an electric mixer on low speed until well combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes 2/3 cup.

Curry Basil Butter

Ingredients

  • 1/2 cup butter, softened
  • 1 tablespoon finely snipped fresh basil or marjoram
  • 1 small clove garlic, minced
  • 1/2 teaspoon curry powder

Directions

  1. In a small mixing bowl, beat butter, finely snipped fresh basil, garlic, and curry powder with an electric mixer on low speed until well combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes 1/2 cup.

Honey Nut Butter

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup very finely chopped dry roasted cashews or peanuts (optional)
  • 1 tablespoon honey
  • 1/2 teaspoon seasoned salt or regular salt

Directions

  1. In a small mixing bowl, beat butter, very finely chopped dry roasted cashews (optional), honey and seasoned salt with an electric mixer on low speed until combined. Cover and chill in the refrigerator for 1 hour to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Makes about 2/3 cup.

Nutrition Facts

(Buttery Corn on the Cob)

Servings Per Recipe 8, cal. (kcal) 185, sugar (g) 3, vit. A (IU) 583, sodium (mg) 96, Polyunsaturated fat (g) 1, fiber (g) 2, sat. fat (g) 7, Monosaturated fat (g) 3, Fat, total (g) 13, vit. C (mg) 6, chol. (mg) 32, pro. (g) 4, carb. (g) 17
Copyright © 2013, Meredith Corporation. All Rights Reserved.
Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/vegetables/buttery-corn-on-the-cob/

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