Better than Butter

My love of butter is fairly unconditional, and that is why compound butters are one of my favorite ways to show my love. It is just like any other good relationship; when two wonderful people get together they are even more wonderful than alone. Butter combined with herbs, garlic, mustard, or chilies is actually better than butter on it's own. 

I have recently experienced a bumper crop of corn on the cob, which is lucky for me because I have had a bumper crop of house guests. I get them to pick it and shuck it while I get to hang out in the kitchen mixing things into butter. Then a simple bowl of roasted or boiled corn turns into a tasting event. Three or four flavors of butter mean that corn can taste like Italy, Mexico or Ghana. Mix and match for a cross cultural fusion experience. Fish, frittata, and Jollof Rice all go perfectly with a big bowl of corn on the cob. 

I had a couple of birthday dinners for my mom's 83rd birthday last week and big bowls of corn featured prominently in both. First was the shrimp boil with potatoes, shrimp and sausage. Next was sungold tomato pesto pasta with green bean salad and corn. Even the babies loved it.

Of course, these butters are delicious on potatoes, bread, pasta, meats, rice or roasted veggies so I keep the leftovers (if there are any) for the next round of house guests.

 

Infused Butters and Corn on the Cob

Cooking Corn on the Cob

Grilling: Grill in the husks on medium high heat for about 15 minutes turning every 3-5 minutes. Allow to cool slightly and carefully remove the husks and silks.

Boiling: Shuck the corn and remove the silks. Bring a pot of water to a boil and add the corn. Boil for 2-3 minutes. Corn can sit in hot water for up to 15 minutes before serving, or it can be served right away.

Microwave: Do not shuck the corn - simply put it whole into the microwave. For one ear 2-3 minutes on high should do it. Increase the time depending on how many ears you are doing at once. Be careful it will be quite hot when it is done. Let it cool for about 10 minutes before shucking it. You can also wear gloves to shuck it. The husks and silks come off quite easily.

Infused Butters

Soften butter by heating for a few seconds in the microwave, or leave out at room temperature for an hour (as long as your room is 70 degrees or more). When butter is the consistency of pudding it is perfect for stirring with other ingredients.

Parsley Caper Butter

4 Tablespoons softened butter

1 Tablespoon minced capers

1 Tablespoon minced parsley

Chipotle Lime Butter

4 Tablespoons softened butter

1 ½ teaspoons lime juice

½ teaspoon chipotle puree

2 pinches salt

Orange Rosemary Butter

4 Tablespoons softened butter

1 Tablespoon orange zest

1 teaspoon orange juice

1 teaspoon chopped fresh rosemary

2 pinches salt

Pesto Butter

4 Tablespoons softened butter

2 Tablespoons prepared pesto

Garlic Mustard Butter

4 Tablespoons softened butter

2 cloves garlic – crushed

1 teaspoon stone ground or Dijon mustard

1 pinch salt

Orange Mustard Butter

4 Tablespoons softened butter

1 Tablespoon orange zest

1 teaspoon orange juice

1 teaspoon stone ground or Dijon mustard

Nasturtium Butter

4 Tablespoons softened butter

8-10 nasturtium leaves - diced

Smoked Sea Salt and Garlic Butter

4 Tablespoons softened Un-salted butter

2 cloves garlic - crushed

½ teaspoon smoked sea salt

Mustard Anchovy Butter

4 Tablespoons softened butter

2 teaspoons Anchovy Paste (or 4 filets – mashed)

1 teaspoon Dijon mustard

Roasted Red Pepper Butter

4 Tablespoons softened butter

¼ cup roasted red peppers - minced

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