Corn on the Cob with Maple-Ginger Butter | Family Foods

Corn on the Cob with Maple-Ginger Butter
Makes 3/4 cup
Sobeys

Directions

In a medium bowl, mix together all ingredients, using the back of a spoon to combine. Scoop mixture into centre of a large piece of plastic wrap, fold edges over, roll into a log and seal tightly. Refrigerate until firm, 2 to 3 hours. Warm to room temperature before spreading on corn on the cob.

Tip

Freeze leftover butter and use later on meat, fish, other vegetables and bread.

Print version

Ingredients:

1 stick 1/2 cup (125 mL) Compliments Churned Unsalted Butter Sticks, softened
1 tbsp (15 mL) Sensations by Compliments Ginger Seasoning Paste
1 tbsp (15 mL) Sensations by Compliments Pure Maple Syrup

Corn on the Cob with Maple-Ginger Butter

Makes 3/4 cup Sobeys

Ingredients:

1 stick 1/2 cup (125 mL) Compliments Churned Unsalted Butter Sticks, softened
1 tbsp (15 mL) Sensations by Compliments Ginger Seasoning Paste
1 tbsp (15 mL) Sensations by Compliments Pure Maple Syrup

Directions:

In a medium bowl, mix together all ingredients, using the back of a spoon to combine. Scoop mixture into centre of a large piece of plastic wrap, fold edges over, roll into a log and seal tightly. Refrigerate until firm, 2 to 3 hours. Warm to room temperature before spreading on corn on the cob.

Tip

Freeze leftover butter and use later on meat, fish, other vegetables and bread.

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