Buttery Corn on the Cob
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Recipe Summary
Ingredients
Directions
Curry Basil Butter
In a small mixing bowl, beat 1/2 cup softened butter; 1 tablespoon finely snipped fresh basil or marjoram; 1 small clove garlic, minced; and 1/2 teaspoon 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.
Cotija Serrano Butter
In a small mixing bowl, beat 1/2 cup softened butter; 2 tablespoons finely shredded or grated cotija or Parmesan cheese; 1/2 to 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped; 1 1/2 teaspoons lime juice; and 1/4 teaspoon 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.
Lemon Parsley Butter
In a small mixing bowl, beat 1/2 cup softened butter, 1 tablespoon finely snipped fresh flat-leaf parsley, 1/2 teaspoon lemon zest, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon 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
In a small bowl, beat 1/2 cup softened butter; 1 tablespoon finely crumbled, crisp-cooked bacon or purchased bacon bits; and 1 to 2 tablespoons crumbled gorgonzola or blue cheese 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.
Honey Nut Butter
In a small mixing bowl, beat 1/2 cup softened butter, 1/3 cup very finely chopped dry roasted cashews or peanuts (optional), 1 tablespoon honey, and 1/2 teaspoon seasoned salt or regular 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.
Wasabi Butter
In a small mixing bowl, beat 1/2 cup softened butter, 1 teaspoon grated fresh ginger, 1/2 to 3/4 teaspoon wasabi powder, and 1/2 teaspoon 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.