Shelly's Recipe

BUTTER THREE WAYS

Category: Miscellaneous

1 cup butter, softened
2 tbsp grated Romano or Parmesan cheese
1 tbsp finely chopped shallot or 2 teaspoons finely chopped red onion
2 tsp smoked paprika
1/2 tsp ground white pepper

For paprika-flavored butter: In a small bowl, combine butter, Romano cheese, shallot, paprika and white pepper. Beat with an electric mixer on low speed or stir until well combined. Cover and chill in the refrigerator for at least 1 hour or up to 24 hours before serving to allow flavors to blend. Bring butter to room temperature before serving. Store any remaining butter in tightly covered container in refrigerator for up to 3 days. 1 cup (enough for 16 ears of corn).

Rosemary-Chive Butter: In a small bowl, combine 1 cup butter, softened; 1 tablespoon finely snipped fresh rosemary; and 1 tablespoon finely sniped fresh chives. Mix, chill and serve as you like.

Lime-Pepper Butter: In a small bowl, combine 1 cup butter, softened; 1 teaspoon finely shredded lime peel; 1 tablespoon lime juice; 1/4 teaspoon sugar; and 1/4 to 1/2 teaspoon crushed red pepper. Mix, chill and serve as you like.

NOTE: Serve with corn on the cob.