4 Creative Butters to Top Your Corn on the Cob Recipe: Perk Up Your Ears

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corn on the cob recipe

Summertime brings a bounty of sweet, tender corn to the table. Easy to cook and fun to eat, ears of corn are a summer ritual for many. Perk up your ears with these creative butters, and take your corn on the cob recipe to a whole new level.

Each corn on the cob recipe requires one stick of butter – or ½ cup. Be sure to use unsalted, organic butter that has been brought to room temperature for best results. All these recipes call for you to chill the butter once it’s made, in order to set it – but you can also eat it fresh, just like the corn on the cob.

  1. Maple Bacon Jalapeno Butter: Cook two slices of bacon (with no added nitrates) until crisp. You can also use turkey bacon if you prefer. Let the bacon cool, and then chop it finely. In a small bowl, combine the bacon with one teaspoon minced fresh jalapeno (with or without the seeds and pith, depending on how hot you like it). Add a stick of butter, two tablespoons of maple syrup, and 1/8 teaspoon of sea salt. Mix well, and then scoop out onto a sheet of plastic wrap and form a log shape. Wrap tightly and refrigerate for two hours, or until firm.
  1. Cilantro Lime Mexican Butter: Start with a fresh lime. Zest it, juice it, and then add the zest and juice to a small mixing bowl. Chop 1/8 cup of fresh cilantro leaves, and add that, too. Sprinkle with two teaspoons of sea salt, and ¾ teaspoon cayenne pepper. Add your stick of butter and mix well. Scoop everything onto a piece of plastic wrap, and form into a log shape. Wrap tightly and refrigerate for two hours. Perfect with a mojito!
  1. Peach Honey Cinnamon Butter: This corn on the cob recipe is for those who like the sweeter side of life. You’ll need one ripe peach, two teaspoons raw honey, and ¾ teaspoon of ground cinnamon. Cut a small “X” in the bottom of your peach, and bring a small pot of water to a boil. Gently drop the peach in and cook for one minute. Using a spoon, transfer the peach to a bowl of cold water and let cool for five minutes. Peel, remove the pit, and mash the peach flesh until smooth. You can also use a food processor. Combine the peach with the honey and cinnamon. Scoop the butter onto a sheet of plastic wrap, and form a log shape. Wrap tightly and refrigerate for two hours, or until firm.
  1. Buffalo Bleu Cheese Butter: In a small mixing bowl, combine your stick of butter plus two tablespoons of fresh chives (minced), six tablespoons of crumbled blue cheese, 1/8 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper, and a few dashes of hot sauce to your tasting. Mix well, wrap like a log in plastic, and chill in the fridge to cool down.

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Photo by North Charleston Farmers Market

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