Thursday, July 12, 2012

Green Chili, Garlic and Lime Compound Butter

Corn on the cob is one vegetable side dish my entire family loves... even the picky eater.   During the summer we eat a lot of corn since it is in season, but I wanted to spice it up with some special compound butter.  I wasn't sure if the spicy compound butter would be well received by the kids, but I knew my husband and I would love it.  Well, it was a home run for the entire family because the kids were clamoring for more compound butter.  The funny thing is they acted like I did some kind of magic by taking a regular stick of butter and making it so fancy.  Even my husband was pretty impressed with this special butter and complimented me on it.  If they only knew it took a few seconds of work.... but I'll keep the mystery going a little longer...   It never hurts to get showered with compliments. :)

1 stick of no salted added butter at room temperature
1 chili (serrano or jalapeno) seeded and finely minced
juice of half a lime (to taste)
1/8 tsp of granulated garlic powder
salt and black pepper to taste

Add all ingredients to the softened butter and mix well. Take a spatula and scrap all butter onto a large piece of plastic wrap.   Roll into a log and secure ends of wrap.  Place in fridge overnight until set. Slice and serve.  You can use this on bread, vegetables or any grilled meats. Enjoy.

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