The season’s first bite of steamy corn on the cob, slathered with melty knobs of decadent butter, crackly bits of sea salt and coarsely ground black pepper, marks the beginning of summer’s favorite flavors for me. And since it is finally getting warm over here, I am going to indulge myself by making a compound butter to go along with my corn. Don’t get nervous, there really isn’t anything compound about “compound butter.” Its really just a fancy word for butter with a few mix-ins. I am not complaining about the name though, especially since the name leads my husband to believe that it requires long hours in the kitchen to make, and as a result, he does the dishes. At any rate, here is one of my favorites for corn on the cob:
Ingredients
- 4 tbsp unsalted butter
- 1/4 teaspoon Kosher salt
- 1 teaspoon Saffron
- Zest of 2 oranges
- 1 tablespoon Fresh flat leaf parsley, minced
Directions
Get out your handy dandy mixer and cream all of the ingredients together. Slather on steamy corn and pretend you spent all day making that corn on the cob extra special. That’s it. Really.