Recipe Summary

10 mins


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.

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

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.

Instructions Checklist
Instructions Checklist
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; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 0g; mono fat 3g; poly fat 0.5g; trans fatty acid 0.5g; insoluble fiber 0.1g; sugars 0g; protein 0g; vitamin a 486IU; vitamin c 0.1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0.8mcg; vitamin b12 0mcg; sodium 109mg; potassium 12mg; calcium 11mg; iron 0.1mg.