Compound Butters

Let me tell you, it's not the easiest thing in the world to come up with a completely finger-food-only meal. Especially when you're not just focused on heavy appetizers, but on actually serving sides.

Goodbye pasta salad.

Goodbye chips and dip.

Hello corn on the cob. Problem solved. And another summer favorite.

But what's the one thing everyone loves to do to corn on the cob? Smother and cover it with some butter. Or, well, at least that's how this family rolls.

So I might have cheated, and bought little disposable cups to put the butter in and given out knives -- BUT it still worked, and I say it still qualifies as "finger food".

Since we were on a roll with trying new beers and new hot dog toppings, why not go all out and have new butter flavors while we were at it?

So not regrettable. And SO easy to make. I also put out plain butter just.in.case, and not a single one of those cups were touched. I think that speaks for itself.

Herbed Butter

Adapted from: Allrecipes.com

1 1/2 cups butter, at room temperature
3 tablespoons parsley, minced
1 1/2 tablespoons garlic, minced
1 tablespoon Italian seasoning
3/4 teaspoon red pepper flakes

In a medium bowl, use the back of a fork to mash the butter. Fold in the remaining ingredients until fully blended. Transfer butter to a 12x18 piece of wax paper. Roll paper up, shaping butter into a log. Store in the refrigerator until ready to use.

Makes: 12 tablespoons (serving size: 2 teaspoons)

Smoked Paprika Butter

Adapted from: 101 Cookbooks

1 1/2 cups butter, at room temperature
2 1/2 teaspoons Smoked Paprika

In a medium bowl, use the back of a fork to mash the butter. Fold in the paprika until fully blended. Transfer butter to a 12x18 piece of wax paper. Roll paper up, shaping butter into a log. Store in the refrigerator until ready to use.

Makes: 12 tablespoons (serving size: 2 teaspoons)

Jalapeño Butter

Adapted from: 101 Cookbooks

1 1/2 cups butter, at room temperature
2 jalapeños, seeded and roughly chopped

In a food processor, blend jalapeños until very finely minced. In a medium bowl, use the back of a fork to mash the butter. Fold in the jalapeños until fully incorporated. Transfer butter to a 12x18 piece of wax paper. Roll paper up, shaping butter into a log. Store in the refrigerator until ready to use.

Makes: 12 tablespoons (serving size: 2 teaspoons)

As I said, these are really easy to throw together, although the key to this easiness is to have room temperature butter. The colder the butter is, the harder it will be to mix everything together. I'm definitely going to have to keep some of these butter on-hand as they really brought a whole other level of flavor to the corn.

Nutrition Facts - Herbed Butter
Serving Size 21g
Amount per serving
Calories 140	Calories from fat 140
% Daily Value
Total Fat 15.6g	24%
Saturated Fat 9.8g	49%
Cholesterol 41mg	14%
Sodium 110mg	5%
Total Carbs 0.4g	0%
Protein 0.2g
Vitamin A 11%	Vitamin C 2%
Calcium 1%	Iron 0%

Nutrition Facts - Smoked Paprika Butter
Serving Size 19g
Amount per serving
Calories 137	Calories from fat 137
% Daily Value
Total Fat 15.4g	24%
Saturated Fat 9.7g	49%
Cholesterol 41mg	14%
Sodium 109mg	5%
Total Carbs 0.2g	0%
Protein 0.2g
Vitamin A 13%	Vitamin C 0%
Calcium 1%	Iron 0%

Nutrition Facts - Jalapeno Butter
Serving Size 20g
Amount per serving
Calories 136	Calories from fat 136
% Daily Value
Total Fat 15.4g	24%
Saturated Fat 9.7g	49%
Cholesterol 41mg	14%
Sodium 109mg	5%
Total Carbs 0.1g	0%
Protein 0.2g
Vitamin A 10%	Vitamin C 1%
Calcium 0%	Iron 0%