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Directions for: Flavoured Butters for Corn on the Cob


Cheddar and Bacon Butter

1 lb(s) salted butter, softened

6 slices crisp-cooked bacon, finely chopped

1/3 cup finely chopped fresh chives

1 cup grated sharp cheddar

hot pepper sauce, to taste

Ginger and Lime Butter

1 lb(s) salted butter, softened

1 Tbsp grated fresh ginger

Grated zest and juice of 1 lime

Sun-Dried Tomato and Basil But

1 lb(s) salted butter, softened

1/3 oil-packed sun-dried tomatoes, drained and finely chopped

1 cup finely chopped fresh basil



Cheddar and Bacon Butter Ginger and Lime Butter Sun-Dried Tomato and Basil But Assembly

1. In a bowl or a food processor, combine the ingredients for each type of butter. Serve in separate bowls.

2. Note: These flavoured butters are always a hit. Serve them soft so they can be spread easily on the corn, either with a brush or a knife. The butters can also be moulded. Just roll them in plastic wrap and store in the freezer. Coins of the butters are delicious on broiled steaks or pork chops (tomato–basil), grilled asparagus (cheddar–bacon), with omelettes, on chicken breasts or a thick slice of salmon cut from the centre of the fillet (ginger–lime). You may find that women prefer the ginger–lime butter, while men tend to gravitate toward the more robust cheddar–bacon butter. Of course, at our last corn roast, all the butters disappeared!

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