Scallion butter lends flavor to lots of dishes. Add quarter-inch dollops to grilled steaks or seafood, baked potatoes, even grilled bread.
Ingredients
- 1½ sticks unsalted butter, softened
- 2 scallions (green onions) white and light green parts, trimmed, minced
- 1 teaspoon freshly grated lime zest
- ½ tablespoon coarse sea salt
- 6 ears fresh corn, husks and silk removed
- 1½ tablespoons olive oil
About this recipe
Easy and versatile, this compound butter can be made ahead and will keep for 2 weeks.
Instructions
Place butter, scallions, zest and salt in a medium mixing bowl. Using a spatula, mix well to incorporate. Transfer the butter mixture to a piece of plastic wrap, form the butter into a log, wrap it and twist ends to seal well. Refrigerate until chilled and firm, about 1 hour.
Preheat grill. Rub corn with olive oil on all sides. Grill corn over medium to medium-high heat for about 15-20 minutes, rotating every few minutes to ensure even cooking. Place grilled corn on a serving platter. Top each with a slice of scallion butter and serve.
