One good thing about having a daddy that grows wonderful Southern sweet corn is that there is plenty of corn to go around. So, if you mess up an ear, it’s ok. You just go out and get some more.
That’s my philosophy behind this next project.
I have taken four sets of ingredients to make four different types of butter for corn.
Each bowl has two tablespoons of butter and one tablespoon of seasoning. The first seasoning is Old Bay, the seafood seasoning. This makes the best corn in shrimp boils.
The second is Tastefully Simple Italian Garlic Bread Seasoning. It is yum in butter on toast. I’m ready to try it on corn.
The third butter is the weirdest. It is cinnamon butter. It makes good toast, right?
The last, lime juice and cilantro. I used dried cilantro for lack of anything better. The lime juice didn’t mix well, but it was still okay looking.
I’ll try each one and post how it goes. If it’s good, that’s great. A new way to eat what we have plenty of. Well, for a while at least.
If it’s bad? Oh well. There’s plenty more where that came from.
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