Saturday, June 20, 2009

Summer Corn & Butter Bar

I can never wait until the fresh corn is in for the season. Boiled on the stove or grilled on the BBQ it is simple, fresh and summer. When planning a party corn on the cob is a classic side dish- why not dress it up? Try making flavored butters like Pesto, Roasted Garlic or try my recipe for Chipotle butter.

I have a bride later this summer whose wedding is featuring a corn and butter bar, and is giving corn picks as her wedding favors- I love it!

1 pound unsalted butter
2 T kosher salt (the larger the flake the better)
2 T chipotle chili powder (available in gourmet markets)
2 limes (you'll need the Zest of 1, and the Juice of 2)

Bring the butter to room temperature
Combine all ingredients with a wooden spoon, do not whip.

Place into nice crock or bowl

This should keep for up to a week refrigerated, or up to 6 months frozen.

No comments:

Post a Comment