As corn season approaches here in Ontario, Canada, we look for the many ways to present corn. Boiled, roasted, grilled, added to salads, as sides and so on, and so on….
The best way for me is slathering it down with butter, but not just any butter…flavoured butters. Here are some simple recipes for making your corn pop with flavour this summer…
Lime Coriander Butter:
In small bowl, beat together 1/2 cup softened butter, 3 tbsp fresh lime juice, 2 tbsp chopped fresh Ontario Coriander, a pinch each of salt and pepper.
Makes: About 2/3 cup
Chimichurri Butter:
In small bowl, whip together 1/2 cup softened butter, 2 tbsp chopped fresh Coriander, 1 tbsp chopped fresh Parsley, 1 tbsp red wine vinegar, 1 clove minced Garlic, 1/4 tsp crushed red pepper flakes, a pinch each of dried oregano leaves, salt and pepper.
Makes: About 2/3 cup
Caribbean Butter:
In small bowl, whip together 1/2 cup softened butter and 1 tbsp Jerk Seasoning Paste or sauce.
Makes: About 1/2 cup
Chipotle Lime Butter:
In small bowl, whip together 1/2 cup softened butter and 1 tbsp Chipotle pepper, pureed.
Makes: About 1/2 cup
Nawlins BBQ Butter:
In small bowl, whip together 1/2 cup softened butter, 4 cloves garlic minced, 1 finely chopped shallot, 1 tsp Hungarian paprika, and 1 tbsp lemon juice, 1 tbsp fresh rosemary, 1 tbsp fresh chopped thyme, 1 tbsp freshly ground black pepper, 1 tbsp salt, pinch ground red pepper and a splash of Worcestershire Sauce.
Makes: About 1/2 cup
My Mirepoix 