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.
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.
