|
|
|
MailTribune.com
  • Corn on the cob butter recipes

    • email print
      Comment
  • »  RELATED CONTENT
  • Kokanee Cafe Chipotle Corn Butter
    Ingredients:
    ½ pound butter, at room temperature
    1 tablespoon minced shallots
    1 teaspoon minced garlic
    About 2 tablespoons butter
    3 chipotle peppers, minced
    ¼ cup minced cilantro
    Directions:
    Heat about 2 tablespoons of the butter in a small skillet over medium heat and saute the shallots and garlic until the shallots are softened. Remove from heat and stir in the chipotle peppers (with some of the liquid from the can) and cilantro. Let the mixture cool, and then blend it into the remaining softened butter using a wooden spoon.
    For corn off the cob: Cut and scrape the kernels from the desired number of ears of corn (figure about ½ cup of kernels per ear) and saute in a skillet with a spoonful of the butter until heated through, 3 to 4 minutes.
    For corn on the cob: To serve at the table, place a reasonable portion of the prepared butter in a bowl and pass around the table with the hot corn. Or place the prepared butter in a shallow bowl and store in refrigerator until needed, then simply roll freshly boiled and drained pieces of corn (on the cob) around on its surface; serve immediately.
    Kokanee Cafe's Roasted Red Pepper Butter
    Ingredients:
    ½ pound butter, at room temperature (divided)
    1 tablespoon minced shallots
    1 teaspoon minced garlic
    2 roasted and peeled red peppers, seeded and minced
    ½ pound butter, at room temperature
    Black pepper
    Directions:
    Heat about 2 tablespoons of the butter in a small skillet over medium heat and saute the shallots and garlic until the shallots are softened. Remove from heat and stir in the roasted peppers and freshly ground black pepper to taste. Let the mixture cool, and then blend it into the remaining softened butter using a wooden spoon.
    Herb-Garlic Butter
    Ingredients:
    ½ cup butter, softened
    1 to 2 cloves garlic, minced
    1 tablespoon snipped chives
    2 teaspoons minced fresh basil
    1 teaspoon minced fresh oregano
    Salt and freshly ground pepper to taste
    Directions:
    Cream together the butter, garlic, chives, basil, oregano, salt and pepper. Let the butter stand, covered, for at least 1 hour for the flavors to develop.
    Cumin-Lime Butter
    ½ cup butter, softened
    1 tablespoon chopped fresh cilantro
    1 teaspoon finely grated lime zest
    1 clove garlic, finely minced
    ½ teaspoon ground cumin
    ¼ teaspoon chili powder
    ¼ teaspoon dried red pepper flakes
    Salt and freshly ground pepper to taste
    Directions:
    Cream together the butter, cilantro, lime zest, garlic, cumin, chili powder, red pepper flakes, salt and pepper. Let the butter stand, covered, for at least 1 hour for the flavors to develop.
    Deviled Butter
    Ingredients:
    ½ cup butter, softened
    1 tablespoon chili sauce
    2 teaspoons fresh lemon juice
    1 tablespoon minced fresh parsley
    1 teaspoon Worcestershire sauce
    1 teaspoon Dijon-style mustard
    Dash of hot pepper sauce
    Directions:
    Cream together the butter, chili sauce, lemon juice, parsley, Worcestershire sauce, mustard and hot pepper sauce. Let the butter stand, covered, for at least 1 hour for the flavors to develop.
    Green Chile-Cheese Butter
    Ingredients:
    ½ cup butter, softened
    1 Anaheim chile, roasted, peeled, seeded and finely chopped
    2 tablespoons grated fresh Romano cheese
    2 tablespoons grated Parmesan cheese
    Salt and freshly ground black pepper to taste
    Directions:
    Cream together the butter, chile, cheeses, salt and pepper to taste. Use immediately, or cover tightly and refrigerate up to 3 days or freeze for up to 1 month. Soften almost to room temperature before using.
    — Recipe from "The Southwest Grill," by Michael McLaughlin.
Reader Reaction

      calendar