• Liz Talley - Urban Graze

Seasoned Butter Ideas For Sweet Corn


Spice up your grilled/cooked corn! Any seasoned butter leftovers can be rolled in plastic wrap and frozen in a ziploc bag for later use. These are just a few suggestions to get you started- adjust the ingredient quantities to your taste, and of course, experiment with your own herb or spiced butter ideas!

Note, at bottom of page are a few more tips.

Cilantro Lime Butter

½ stick butter, room temperature

3 Tbsp. finely snipped cilantro

2 tsp. lime juice

¼ tsp. lime zest, optional

¼ tsp. cayenne pepper, optional

Salt to taste

Sweet Chili Lime Butter

½ stick butter, room temperature

2 tsp. lime juice

2 tsp. honey

½ tsp. chili powder (or to your taste)

dash cayenne pepper

Salt and lime wedges

Spicy Chili Butter

½ stick butter, room temperature

1 Tbsp. parsley, finely snipped

½ tsp. chili powder

½ tsp. garlic salt

½ tsp. ground cumin

Dash of hot sauce, optional

Sundried Tomato Butter

½ stick butter, room temperature

1 Tbsp. sun-dried tomatoes, patted dry & minced

1-2 Tbsp. basil, finely snipped

1 Tbsp. parsley, finely snipped, optional

Dash garlic powder, optional

Garlic Herb Butter

½ stick butter, room temperature

1-2 Tbsp. parsley, chives, basil, or other herb of your choice

1 small clove garlic, minced

Greek Butter

½ stick butter, room temperature

1 4-oz. pkg. crumbled feta cheese

¼ c. mint, finely snipped

Lemon Pepper Butter

½ stick butter, room temperature

1-2 tsp. lemon-pepper seasoning (to your taste)

More Sweet Corn Seasoning/Spread Ideas:

  • Roll buttered, seasoned corn in finely chopped nuts like pistachios, almonds, or pecans

  • Instead of butter, spread with:

  • Crème Fraiche blended with a little garlic and parmesan

  • Guacamole with a splash of lime

  • Pesto, then roll in shredded parmesan

  • Aioli, mayo, or creamy salad dressing

  • BBQ sauce

  • Try ethnic variations by adding spices such as herbs de provence or curry to your butter

  • Sweeten butter with maple syrup, sorghum, molasses, or honey

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

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