condiment
Mexican Street Corn Butter
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Prep
10 minutes
Total
10 min
Serves
Makes about 450 g (1 lb)
Smoky, sweet, and a little spicy, this compound butter melts into anything warm and immediately tastes like Mexican street corn. Spread it on grilled bread, melt it over fish, or use it to finish grilled chicken.
Ingredients
- 454 g (1 lb) unsalted butter, softened
- 3 ears roasted corn, kernels cut off
- 5 whole chipotles from a can, roughly chopped
- 3 tbsp agave syrup
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- 1Blend the softened butter, chipotle, agave, and lime juice in a food processor until the chipotle is fully incorporated and the butter is smooth.
- 2Fold in the roasted corn kernels by hand, don't blend them in, or you'll lose the texture.
- 3Season with salt and pepper. Taste and adjust lime or agave as needed.
- 4Roll into a log in plastic wrap or store in a container. Refrigerate until firm.
Cook's Note
Process the butter and chipotle first until the chipotle is fully blended in, then add the corn by hand. Blending the corn with everything makes it a smooth paste, you want the corn pieces visible and distinct.
Best Served With
Melted over grilled corn, spread on warm bread, or used as a finishing butter for grilled fish or chicken.
Why This Recipe Works
Roasting the corn first concentrates its sweetness and adds a faint char that holds up against the smoky chipotle. The agave rounds out the heat without adding the metallic edge that white sugar can give.
Make It Yours
- Roll into a log in plastic wrap and freeze, slice off coins as needed.
- Stir in crumbled cotija cheese after blending.
- Add fresh lime zest on top of the juice for more citrus.
Leftover Strategy
Refrigerate for up to 2 weeks or freeze for 2 months. Slice off coins as needed directly from the log.
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Pairing
Cold lager or a margarita, the fizz cuts through the richness of the butter.