INGREDIENT
Cajun Butter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Miso Butter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 tablespoons white miso
- 1 teaspoon red pepper flakes
- 1 teaspoon rice wine vinegar
- Zest and juice of 1 lime
- Salt to taste
- Toasted sesame seeds for garnish
Green Goddess Butter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 2 scallions, chopped
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper to taste
Grilled Corn:
- Oil for grilling
- 8 ears corn, shucked and halved
HOW TO MAKE
1. Cajun Butter:
- Mix butter, paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and pepper in a bowl.
- Transfer to a dish, cover, and refrigerate.
2. Miso Butter:
- Mix butter, miso, red pepper flakes, vinegar, lime zest, lime juice, and salt in a bowl.
- Transfer to a dish, sprinkle with sesame seeds, cover, and refrigerate.
3. Green Goddess Butter:
- Blend butter, cilantro, parsley, scallions, garlic, lemon zest, lemon juice, salt, and pepper in a food processor until smooth.
- Transfer to a dish, cover, and refrigerate.
4. Grilled Corn:
- Preheat grill to medium-high heat and oil the grates.
- Grill corn, turning occasionally, until charred and tender, about 8-10 minutes.
- Serve hot with the prepared butters.