Ingredient Checklist


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.

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; total fat 12g; saturated fat 7g; polyunsaturated fat 0.5g; monounsaturated fat 3g; cholesterol 31mg; sodium 109mg; potassium 12mg; carbohydratesg; fiber 0.1g; sugarg; proteing; trans fatty acid 1g; vitamin a 486IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 11mg; ironmg.