Fresh Corn and Scallions with Southwest Compound Butter
A southwest flavored compound butter made with Old El Paso seasonings.
Prep Time 10 minutesminutes
Cook Time 17 minutesminutes
Total Time 27 minutesminutes
Servings 4servings
Ingredients
8tbspsalted butter (1 stick)room temperature
1pkgmild taco seasoning(recommend: Old El Paso)
1tbsplime juice
4earsfresh corn
1bunchscallions
Instructions
Combine the butter, Old El Paso mild taco seasoning, and lime juice in a small bowl. Stir until all ingredients are combined. Transfer the butter mixture onto a piece of wax paper or plastic wrap. Use the paper or wrap to roll and shape the butter into a roll. Twist the ends closed. Place in the freezer until the butter solidifies.
Remove the husks and silks from the fresh corn. Trim the root ends of the scallions.
Bring a large pot of salted water to a rapid boil. Add the corn and boil, covered, for 10 minutes. Remove corn from the pot and set aside. Add the scallions to the same boiling water and cook for two minutes. Remove the scallions.
After boiling, cook the corn and scallions on a hot grill to create grill marks and add a smoky flavor. The corn takes about 5-6 minutes to finish on the grill and the scallions just about 2 minutes.
To serve, put the scallions on a plate and top with the corn. Add slices of the flavored butter to the top and allow it to melt through the vegetables.
Notes
You can also add additional flavorings to the butter. If your family likes spicy food, toss in some finely minced jalapenos.This compound butter is great with all kinds of fresh summer vegetables. It’s fantastic on summer squash or zucchini. Also, try it stirred into rice!