Fresh Corn with a Trio of Compound Butters

Corn on the cob is a hallmark of summer.

It’s cheap, delicious, easy to make, and it’s a crowd pleaser. Corn was pretty much the only vegetable my husband would eat when we first met. Maybe you have some touch critics at home too.

When it’s fresh, it’s sweet and a spectacular side dish all on it’s own. But if you’re looking for something a little more special, these compound butters are an easy way to spice things up. This trio gives you a nice variety, and truthfully each one will take that fresh corn on the cob to the next level.

Thai Basil Sriracha Compound Butter

2 Tbsp. Unsalted Butter
1 tsp. Sriracha
1 tsp. Thai Basil, finely chopped
1/4 tsp. lime zest
tiny pinch of salt

Cilantro Lime Compound Butter

2 Tbsp. Unsalted Butter
1 tsp. Cilantro, finely chopped
1/2 tsp. of Lime Juice
Zest of half a Lime
tiny pinch of salt

Salted Honey Compound Butter

2 Tbsp. Unsalted Butter
1 tsp. Honey
1/4 tsp. Salt

Soften butter to room temperature. In a bowl, combine butter with other ingredients. Place compound butter in a serving dish or on a large piece of plastic wrap. Let cool in the fridge or freezer. Store compound butter in the fridge for about a week or in the freezer for up to a month.

I’m determined to hang on to summer as long as possible.