Basil Butter

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Corn Close UpFeed a crowd with this subtly flavored herbed butter or scale back for your crew.


  • 12 ears Sunshine Sweet corn
  • 1 pound butter
  • 1/2 cup fresh basil chiffonade


Prepare corn as desired. Melt butter; stir in basil; keep warm. Serve with corn.

Number of servings (yield): 12 portions (2 cups butter)

Diet Type: Vegetarian

1 Comment

  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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