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Ingredients

Ingredient Checklist

Directions

For Cheesy Smoked Paprika Butter
  • In a small bowl, combine butter, Romano cheese, shallot, paprika and white pepper. Beat with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for at least 1 hour or up to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Serve with corn on the cob.

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Instructions Checklist
  • Store any remaining butter in tightly covered container in refrigerator for up to 3 days. 1 cup (enough for 16 ears of corn).

Instructions Checklist
Instructions Checklist
Rosemary-Chive Butter:
  • In a small bowl, combine 1 cup butter, softened; 1 tablespoon minced fresh rosemary and 1 tablespoon finely sniped fresh chives. Mix, chill and serve as you like.

Lime-Pepper Butter:
  • In a small bowl, combine 1 cup butter, softened; 1 teaspoon lime zest; 1 tablespoon lime juice; 1/4 teaspoon sugar and 1/4 to 1/2 teaspoon crushed red pepper. Mix, chill and serve as you like.

Nutrition Facts

106 calories; 12 g total fat; 7 g saturated fat; 0.5 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 109 mg sodium. 12 mg potassium; 0 g carbohydrates; 0.1 g fiber; 0 g sugar; 0 g protein; 1 g trans fatty acid; 486 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 11 mg calcium; 0 mg iron;

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