The weather is gorgeous and we splurged on a new grill this weekend (and a smoker...more on that to follow.) Call it spring fever. So what better way to celebrate the fast approaching end of the school year and the final stretch into summer than grilling some corn. Cue the compound butter! This is the first time I'm making compound butter and I must say it is pretty darn amazing. The corn would have been delicious plain, but all the herbs made it so especially good. The butter also gave me an excuse to make some popovers. Let's butter everything! What else can I butter??
Herb Compound Butter
1/2 cup unsalted butter, softened
2 Tbsp finely minced herbs (I used rosemary, sage, and thyme)
pinch of salt
In a small bowl, combine the ingredients with a rubber spatula until all the herbs are evenly distributed throughout the butter. Put the butter on a piece of plastic wrap and roll into a 6-inch log, twisting the ends closed. Place in the refrigerator for at least 2 hours. When read to use, slice and serve.