Kerrygold Butters Gone Wild!

bacon-maple-butter-scallion-and-sun-dried-tomato-butter-and-smokey-hot-and-sweet-butter

When those first ears of corn make their way from the field to our kitchen, we boil them ever so briefly, lavish them in salted Kerrygold butter and scoff the sweet, juicy kernels right off the cob. It is a simple summer pleasure—an innocent celebration of natural, pure ingredients. But after a few weeks, the thrill is gone and our golden ingénue seems like any ordinary vegetable. Should we serve it at our barbecue? I suppose, but at this point in the summer, corn has become a culinary wallflower: seasonally appropriate background for flashy dancers like cheddar stuffed burgers and blackberry mojitos. Fear not! We know how to help sweet corn get its groove back: we slather it in flavored butter. The same rich creamy butter we used when the corn was new now struts and swaggers, showing off its sexy, lively and sometimes sophisticated flavor. Yeah, it’s butter gone wild—partying in your mouth.

Ingredients:
  • Bacon Maple Butter
  • 4 slices bacon, preferably nitrate free
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • 1 teaspoon maple syrup
  • Scallion and Sun Dried Tomato Butter
  • 1 tablespoon drained, finely chopped (oil-packed) sun dried tomatoes
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 cup thinly sliced scallions
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
  • Smokey, Hot and Sweet Butter
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime zest
  • 1 teaspoon agave or honey
  • 4 ounces Kerrygold Salted Butter, softened at room temperature
Directions:

Bacon Maple Butter

Cook bacon until crisp; drain on a plate lined with paper towel. When cool enough to handle, crumble the bacon into 1/8-1/4 inch pieces.

Use a fork to lightly mash the butter; stir in the bacon and maple syrup. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

Smokey, Hot and Sweet Butter

Use a fork to lightly mash the butter; stir in the chipotle, lime juice and zest and agave or honey. Place on a piece of plastic wrap and roll to form into a log. Twist the ends of the wrap to secure and refrigerate until the butter holds its shape. To serve, cut into pats.

How to Boil Corn

Fill the pot with enough cold water to barely cover the corn and bring it to a boil. Don’t salt the water—it toughens the corn!

While the water comes to a boil, shuck the ears over a big paper bag. Don’t shuck in advance – it toughens the corn (and robs it of sugars)!

Drop the cobs in the water, and as soon as it comes back to a boil, the corn is ready to come out. Don’t overcook the corn—it gets tough!

http://kerrygoldusa.com/recipes/butters-gone-wild/

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