It's like Butta

Recipes.

Ah...I can almost smell the charcoal grills already. Fourth of July weekend is one of the biggest grilling weekends of the year. Steaks, burgers, chicken, hot dogs - you name it and it's thrown on the grill. Food from the grill is always amazing, but it is easy to get stuck in a rut. I have an easy way to spice up one of my favorite grilled treats, corn on the cob, with different kinds of compound butter.

Compound butter may sound a bit scary, but it is so easy that it can hardly be considered cooking. But it will add that extra zing that you're looking for. Check out some of my faves below to give a try over the weekend.

Basil Butter

(also great on grilled steak, chicken,white fish, and potatoes)

2 sticks room temp unsalted butter

1/2 cup chopped basil

Kosher Salt and Pepper (to taste)

Garlic Butter

(also amazing on steak, grilled hamburger buns, potatoes)

1 stick room temp unsalted butter

4 cloves finely minced garlic

2 T chopped flat leaf parsley

1 T lemon juice

Kosher Salt (to taste)

Savory Chive Butter

(try on grilled poultry or fish and cooked veggies)

2 sticks of room temp unsalted butter

2 T fresh chives (or more if you like)

8 drops of Worcestershire

Kosher Salt (to taste)

Mexican Herb Butter

1 stick of room temp unsalted butter

2 T minced fresh cilantro

2 t ground cumin

1 t fresh lime juice

Kosher salt to taste

**kick this one up a notch by topping the hot buttered corn on the cob with grated Cotija cheese.

Directions:

For all of the above recipes, combine ingredients in a medium sized mixing bowl.

Serving:

Transfer to a serving bowl and refrigerate until needed (you may want to bring it out about 10 - 20 mintues before to soften slightly).

or

Transfer to a sheet of parchment paper and roll into a log approximately 2 inch in diameter. Refrigerate until very firm (2 hours). Unwrap and cut slices for individual portions.

All butters can be frozen and saved up to 3 months in freezer safe plastic bags.