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Chili lime butter is a good thing to have on hand during the hot summer season. Barbecues always include some great sides and one of them is corn on the cob. Now we are not one to think that spreading butter on hot roasted corn is not great, but everyone now and then, you want to spice up you food a little. If you add chili lime butter to the corn, you get a zesty, spicy flavor that is different than the usual butter. It kicks your barbecue up a little.
- Lime zest
- Chili powder
Making the chili lime butter:
Chili lime butter is always best to start with room temperature butter. Let the butter sit out on the counter for about an hour or soften it in the microwave. When the butter is soft, grate the lime zest into the butter and mix it altogether.
Now, you add the chili powder to the chili butter and mix until all the ingredients are incorporated. You can put the butter in some parchment paper and roll it up into a log, twist the ends together and freeze for several hours. You can also make small balls of butter with a small ice cream scoop and freeze. When you are ready, just pull out the butter and slice it off for when you need it.Spread it on a hot ear of corn and enjoy!Print
Chili lime butter
- 1 stick of butter
- Zest from 1 lime
- 1 tsp. chili powder
- Soften butter to room temperature.
- Zest the skin of 1 lime and put into the butter.
- Add 1 teaspoon of chili powder to the butter mixture and mix well with a spoon or a hand mixer.
- Wrap in parchment paper and freeze. Use when needed.
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