Fresh Herb Butters for Corn On Cob

1/2 cup(s) (1 stick) unsalted butter, softened


4 teaspoon(s) chopped parsley

4 teaspoon(s) chopped basil

4 teaspoon(s) chopped oregano

1/4 teaspoon(s) salt

1 teaspoon(s) lemon zest

Place the butter, herbs, salt, and lemon zest in a bowl and mix together. Transfer to a piece of waxed or parchment paper and roll into a log or place in a small bowl and refrigerate until firm. Slice and serve with warm, cooked corn on the cob. N
Note: Here are a couple rules of thumb for making flavored butters: Be careful not to add too much of one ingredient; flavors will intensify as the butter chills. Refrigerate for up to two days or freeze for a couple weeks.



2.Try these alternative flavors:

Jalapeño butter: Substitute 2 teaspoons chopped roasted jalapeño peppers for the herbs and 1/8 teaspoon fresh-ground pepper for the lemon zest.



Minted butter: Substitute 4 tablespoons chopped mint for the herbs and 2 teaspoons lime zest for the lemon zes

recipe source: Country Living