Seasoned Butters for Corn on the Cob
**Sun-Dried Tomato and Basil Butter**
8 tablespoons unsalted butter -- softened
3 tablespoons finely chopped sun-dried tomatoes
1 teaspoon finely chopped garlic
1 1/2 tablespoons chopped fresh basil or 1 1/2 tsp dried
1/4 teaspoon salt
Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
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**Cumin-Cilantro Butter**
8 tablespoons unsalted butter -- softened
2 teaspoons ground cumin
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
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**Garlic-Parmesan Butter**
8 tablespoons unsalted butter -- softened
4 teaspoons finely chopped garlic
2 teaspoons dried thyme leaves
1/2 teaspoon dried rosemary -- crushed
2 tablespoons freshly grated imported Parmesan cheese
1/4 teaspoon salt
Combine all ingredients in a mixing bowl and mix well. Place prepared butter in a small bowl and refrigerate for up to 3 days. Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
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