Wednesday, 12 September 2012
This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.
At a glance
1/2 cup (1 stick) unsalted butter, softened
Combine the ingredients in a small mixing bowl until well mixed (leftover chipotle in adobo may be stored in the refrigerator for two weeks or frozen up to six months).