Colorado corn is pretty good all by itself, but this butter makes it even better. Adapted from a recipe by Regan Burns on and cooksillustrated .
Ingredients
1/2 cup (1 stick) unsalted butter at room temperature
1 tablespoon minced jalapeño or serrano chiles (about half a pepper), seeds and membranes removed
1 tablespoon freshly squeezed lime juice
1 tablespoon tequila (optional)
2 teaspoons freshly ground black pepper
1 teaspoon sea salt
Directions
In a food processor, combine all ingredients and pulse until thoroughly combined.
Spread butter into serving container or place on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden. Compound butter can be kept refrigerated for several days or frozen for up to a month. To use, simply slice off the desired amount and continue to store the rest.
