How to up your Corn on the Cob game? Instead of plain ole butter, how about using compound butters? Here are three great options: Chili Lime Butter, Garlic Herb Butter and Parmesean Ranch. All taste fantastic on corn, but definitely not limited to that. Keep some in the fridge and use them all summer.
Ingredients
for each type of type of butter
1/2 cup (one stick) unsalted butter, at room temperature
1/2 teaspoon salt
for the chili lime
zest of 2 limes
1 teaspoon chili powder
for the garlic herb
3 cloves garlic, finely minces
2 tablespoons mixed herbs, such as basil, parsley or oregano
for the Parmesan ranch
2 tablespoons ranch dressing/dip mix (my recipe is here
3 tablespoons finely grated Parmesan cheese
Directions
Per variety of butter, combine the butter, the salt and the corresponding additional ingredients in a bowl until well combined. Spoon the butter mixture in a small bowl or lay out a large piece of plastic wrap on a clean counter and spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm. Serve with corn on the cob, meat (steak), in stir-fries, on bread, etc.
