I am a total snooze-fest when it comes to side dishes. My dinner menu creativity only extends to main dishes and comes to a screeching halt when accompaniments come into the picture. Our regulars include salads (generally just greens…not much happening there), steamed broccoli, asparagus, edamame, and, on occasion, roasted tiny potatoes. That’s pretty much as crazy as it gets, folks.
While I don’t foresee myself becoming a side dish connoisseur any time soon, I did find a simple way to jazz up plain veggies (and lots of other dishes!). That’s right, I finally jumped on the compound butter bandwagon and I’m here to stay!
Now, I love some corn on the cob in the summer (side note… corn cut off the cob prior to eating is my jam. Any other on-the-cob-off-the-cobbers out there?), but I can only eat it so many times during the summer with plain butter before I get a little bored. Enter Chipotle Lime Butter. This butter has a little kick thanks to the chipotle peppers and some zing thanks to the lime zest. I was a little unsure of how this butter creation would pair with corn, since I’m generally a corn purist, but oh my! Who knew corn on the cob could taste this good?!
I can’t wait to use this butter in other ways, too. On other veggies, on toasted bread for sandwiches, melted over popcorn, spread on salty, flaky biscuits…so many possibilities!
- 1 stick unsalted butter, room temperature (see note)
- 2 chipotle peppers (from a can of chipotles in adobo), finely chopped
- 2 teaspoons freshly grated lime zest (about the zest of 2 limes)
- Kosher salt to taste
- 8 ears of corn on the cob, grilled
- Cut butter into cubes and place on plate. Sprinkle butter with chopped chipotle peppers, lime zest, and salt. Use a butter knife to cut the seasonings into the butter until the mixture is well combined. Transfer butter to a piece of plastic wrap. Fold the plastic wrap over the butter and roll the butter into a cylinder. Twist the ends of the plastic wrap. Wrap the plastic-wrapped butter in aluminum foil or place in a Ziploc bag. Chill until solid. Butter will keep for 2 weeks when refrigerated or 3 months when frozen.
Recipe adapted from bon appetit