Tuesday, August 23, 2011

Corn-on-the-Cob Butter

Fire-Roasted Corn-on-the-Cob
Originally uploaded by Ephemeron
You can't celebrate National Buttered Corn Day without some really good butter recipes! If you've been stuck on regular butter then it's time to add some spice in your yellow! giggle~

I think flavored butters work wonders on foods, not only on corn, but on other food favorites like potatoes, grilled steak, lobster & other seafood, rice, and last but not least, bread.

Ummm that's all that comes to my mind right now but I'm sure there are many more. I went digging into my recipe box and found a few of my favorite butter recipes you might like to try :)

Chili-Lime Butter
1/2 cup (1 stick) butter, softened
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks.

Herb Butter Pats
1/4 cup butter
1 teaspoon fresh lemon juice
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped chives
salt and freshly grounded black pepper to taste

In a mixing bowl, beat butter, lemon juice, parsley, chives, salt and pepper until softened and well blended. Next place butter on wax paper and shape into a 1 inch wide cylinder roll, wrap tightly and chill in freezer until firm. Once herb butter is firm, slice and arrange pats in a single layer on a plate and place into refigerator until needed.

Jalapeno Butter with Cheese
1/2 cup (1 stick) butter, softened
1 tablespoon green Tabasco sauce
2 tablespoons grated Pecorino-Romano cheese

In a small mixing bowl, cream together the butter, Tabasco, and cheese, and then spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 1 week.

Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper

Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Sun-Dried Tomato Butter
1/2 cup (1 stick) butter, softened
3 oil-packed sun-dried tomatoes, drained and minced

In a small mixing bowl, beat together the butter and tomatoes until well-blended, and spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 2 weeks.
I also have a few sweet butter recipes listed on my website.


Gail said...

In my family, it's traditional to make flavored butters and give as gifts for Thanksgiving. Here's a recipe for mint feta butter.

Gone-ta-pott said...

That looks good Gail I'll have to give it a try :)

Heather said...

Great Recipes! Your blogs cool too.

Grilling Guru said...

People never take the time to make herb butters but love to eat it. We never serve steak cooked on the grill without it.

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