Corn on the Cob with Compound Butters

LeGourmetTV's picture

Aug. 16, 2012

These three compound butter recipes will make your summertime corn on the cob sing!


Unsalted butter 1 1/4 Cup (20 tbs) , churned, softened (((1/2 cup for maple ginger, 1/4 cup for blue cheese, 1/2 cup for garlic herb))
Ginger seasoning paste 1/4 Teaspoon ((for maple ginger))
Maple syrup 1 Tablespoon ((for maple ginger))
Danish blue cheese 1/4 Cup (4 tbs) , softened ((for blue cheese))
Fresh tarragon 1 Tablespoon , finely chopped ((for blue cheese))
Pepper 1/4 Teaspoon ((for blue cheese))
Parsley 1/2 Cup (8 tbs) , finely chopped ((for garlic herb))
Fresh chives 1/4 Cup (4 tbs) , finely chopped ((for garlic herb))
Thyme 1 Tablespoon , finely chopped ((for garlic herb))
Roasted garlic seasoning paste 1 Tablespoon ((for garlic herb))
Lemon juice 1 Tablespoon ((for garlic herb))
Worcestershire sauce 2 Teaspoon ((for garlic herb))
Hot sauce 1/2 Teaspoon ((for garlic herb))
Salt 1/4 Teaspoon ((to taste for garlic herb))



1. For maple ginger, in a bowl combine butter, ginger seasoning paste, and maple syrup. Mix well.

2. Place the mixture on a plastic sheet and roll it into a log. Refrigerate until firm.

3. For blue cheese, in a bowl, combine all the ingredients. Whisk it well and wrap it n a plastic sheet. Refrigerate until firm.

4. Repeat the same for garlic herb.


5.Take the butters out of the refrigerator, slice into pats and place in butter dish.


6. Serve the butters with grilled corn.

Recipe Summary

Difficulty Level: Easy