Flavoured Butter
Serving Size
1 cup
Savor the summer harvest with these delicious flavoured butter combinations
Ingredients
CILANTRO LIME BUTTER*
- 1 cup (250 mL) butter, softened
- 1/4 cup (60 mL) chopped cilantro leaves
- 1 lime, zested and juiced
- 2 tsp (10 mL) salt
- 3/4 tsp (3 mL) cayenne pepper
CHILI BUTTER**
- 1 cup (250 mL) butter, softened
- 1 1/2 Tbsp (22 mL) Worcestershire sauce
- 1 1/2 Tbsp (22 mL) sweet chili powder
- 1 tsp (5 mL) hot sauce
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) sweet paprika
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) salt
SUN-DRIED TOMATO BUTTER**
- 1 cup (250 mL) butter, softened
- 4 oz (about 6 large) sun-dried tomatoes, softened in boiling water and chopped
- 1/4 cup (60 mL) fresh Italian parsley, finely chopped
- 1/4 cup (60 mL) fresh basil, finely chopped
TRUFFLE BUTTER**
- 1 cup (250 mL) butter, softened
- 4-5 cloves garlic, chopped
- 1 1/2 Tbsp (22 mL) truffle oil
- 1/2 tsp (2 mL) salt
- pinch of freshly ground black pepper
Directions
For each flavored butter:
| 1. | Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving. |
Recipes adapted from *Foodnetwork.com and **Epicurious.com
Tips
To grill corn on the cob:
- Ingredients: 8 ears of yellow corn, vegetable oil cooking spray, and a 1/2 teaspoon salt
- Heat an outdoor grill or a stovetop grill to high.
- Peel back husks of corn, but do not remove them.
- Remove all silk from corn and coat corn with cooking spray.
- Sprinkle corn with salt and smooth husks back into place.
- Rub each husk with water and place it directly on the grill.
- Grill, occasionally turning, until kernels soften and husks blacken 10 to 12 minutes.
- Pull back husks and serve corn-flavored butter.
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