Recipe: Compound Butters for Corn on the Cob - Chesapeake Bay, Latin-Spiced and Basil Pesto Butter

COMPOUND BUTTERS

CHESAPEAKE BAY BUTTER

1 stick (1/2 cup) unsalted butter
1 tablespoon hot sauce
1 teaspoon Old Bay seasoning
1 minced garlic clove

Using a fork, beat softened butter with other ingredients.

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LATIN-SPICED BUTTER

1 stick (1/2 cup) unsalted butter
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon grated lime zest
1 minced garlic clove
1/2 cup grated Parmesan (optional)

Using a fork, beat softened butter with other ingredients. Sprinkle with cheese if desired.

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BASIL PESTO BUTTER

1 stick (1/2 cup) unsalted butter
1 tablespoon basil pesto
1 teaspoon lemon juice.

Using a fork, beat softened butter with other ingredients.

Source: Cook's Country magazine, July 2008