Charred Scallion Butter

This butter recipe will bring out the sweetness in your summer corn.

June 28, 2011

Makes about 1/2 cup; serves 8 to 10

1 teaspoon vegetable oil
3 scallions, chopped
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened


1. Heat the vegetable oil in a sauté pan. Add the scallions and salt and cook over high heat until the scallions blacken slightly and take on a smoky flavor. Cool and mix with the soft butter.

2. Scoop the flavored butter onto a piece of waxed paper and roll into a cylindrical shape. Refrigerate for at least 1 hour.

3. Slice off “coins” of the butter to serve with boiled or grilled corn.


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