Next-Level Corn on the Cob Recipes: 4 Outrageously Delicious Compound Butters
Tired of boring? Perk up your corn on the cob recipes with our four surprising and delicious compound butters—from sweet peach honey to savory maple bacon jalapeño.
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 of these corn on the cob recipes 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.
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4 Corn on the Cob Recipes: Compound Butters
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.
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!
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.
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.
What to Serve with Your Corn on the Cob
The right pairings can transform your delicious corn on the cob recipes from a side dish into the highlight of your meal.
For the main event, lean into that smoky, grilled flavor. Our tips on grilling—from glazes and rubs to marinades—will help you master the perfect steak, chicken, or veggie skewers. For a sophisticated vegetarian option, try our grilled stuffed eggplant with tangy goat cheese and tomatoes. The creamy cheese and bright tomatoes are the perfect match for the rich, savory butters on your corn.
To quench your thirst, a vibrant drink is in order. The puckery punch of our sparkling blueberry-basil lemonade cuts through the richness of the butter and adds a refreshing, celebratory note to the table. It can be served with or without alcohol.
And what’s a summer meal without a little sweetness? Serve a slice of our easy summery plum tart recipe for dessert, or keep things easy and refreshing with one of our six watermelon recipes for a truly quintessential warm-weather feast.
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