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Herb Butter Spread

July/August 2012

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Try this herb butter spread with olive oil to top corn on the cob. Make a few batches at a time and store in the refrigerator for an easy way to jazz up sweet corn all summer long. Use it cold or let it come to room temperature before serving.


Herb Butter Spread Recipe

Makes: 4 servings, about 2 teaspoons each

Active Time:

Total Time:

Ingredients

  • 1 tablespoon butter, at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh herbs, such as basil, parsley or chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in oil until combined. Mix in herbs, salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 5 days.

Nutrition

Per serving: 57 calories; 6 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 146 mg sodium; 5 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat



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Recipe Categories

Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
15 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Publication
July/August 2012

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