BUTTERS FOR CORN ON THE COB

By stevek980

Ingredients

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Preparation

Step 1

mix fresh sage, rosemary and butter. Guacamole and fresh lime juice, sea salt pepper cumin seeds olive oil, mayo Mexican cotija cheese chile poweder, pesto sauce fresh grated Parmesan cheese, herbed pepper seasoning blend butter. LEMON BASIL CORN - bring 4 c water, 1/2 c basil leaves, 1/2 lemon, 3 tbsp olive oil and pinch of salt to a boil. Add 4 ears of corn, cook about 5 minutes. Mix 1/2 c torn basil, 1 tsp lemon zest, 1 tbsp lemon juice and 3 tbsp olive oil. Drain th ecorn and toss with the flavored oil and a splash of the cooking water. BASIL PARMESAN - mix 1/3 c butter with 2 tbsp. chopped fresh basil, 2 tbsp. grated parmesan cheese. SWEET MESQUITE - mix 1/2 c butter with 1 tbsp. a1 dry rubs sweet mesquite bbq. CREAMY JALAPENO - 8 ears corn and spread 1 (8 0z) tub spicy jalapeno cream cheese and sprinkle with 1/4 c chopped fresh cilantro. CHEESY CHIPOTLE - 8 ears and spread 1/2 c kraft mayo chipotle flavored may and 1 c kraft Mexican cheese.