Honey Mustard Butter for Corn on the Cob

I got the impression that our Mr Day has been enjoying corn on the cob that has been in our markets late spring.  So I am going to pass on to him and readers a wonderful brush on butter that can add a little zest to corn.  There are many ways that this butter can be spiced up to taste.  It is just a matter of looking in the spice cupboard for chili powder, red pepper, black pepper( my favorite on corn), garlic powder, cilantro, chives or parsley. It also gives new life to frozen corn on the cob.

I microwave an ear sometimes as a snack late at night when I am sewing. I try to stay away from the cookies and cakes that I make for the grand kids.  To microwave corn, you place an ear on a piece of wax paper large enough to wrap around it and twist the ends shut. But before you wrap it, slather or brush on some butter and seasonings. I don’t use plastic wrap because some of them melt in the microwave around the corn.  My microwave is a inexpensive one from Wallmart so it is only 800 watts.  It takes about 3 to 4 minutes on high to cook a fresh ear.  So it takes less time in a higher watt microwave.

This butter can be made ahead of time and stored in a small container.  I keep a little jar of this butter in the refrigerator to use even on cut corn when I serve it. I double or triple the recipe so I don’t have to make it as often.  If you are on a fat free diet this is a good addition to your menu.

Honey Mustard Butter

1 tablespoon low fat margarine or margarine softened

2 tablespoons of mustard any kind you like

1 tablespoon of honey

1/2 teaspoon of dried parsley flakes

Mix in a small bowl. Warm it a little to brush on ears.

TIP…I use jars to store in since I am on a tight budget.  I just save the ones that meet my needs with their lids. Since there has been so much coverage on the air ways about chemicals being released from plastics into our foods, it maybe better for you to use glass where ever you can.

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6 thoughts on “Honey Mustard Butter for Corn on the Cob

  1. Yum! I love butter and black pepper (no salt) on my corn, and would love to try your mustard butter. It sounds delicious.

    Good point about plastics. Since moving in with Mom, I’ve turned her on to recycling more and more. We keep a big container out on the back porch where I put all our rinsed bottles, cans, milk containers, etc. and then I drive it over to the refuse/recycling center once or twice a week. But a lot of the glass jars, we keep those instead. They come in very handy as little “tupperwares” and are easier to clean. Coffee cans, too, sometimes get kept — we use them to store loose change, etc.

    1. cmaukonen

      Love buttered corn on the cob. Been having it myself lately.

      Coffee cans…good for storage with the plastic lids.
      Use the triangle part of a bottle opener to put holes around the bottom sides and turn over and use the top to cook with Sterno underneath. Or make your own Sterno with rolled up carboard in a tuna tin soaked with paraffin wax.

    2. I wanted to post this before Richard goes shopping. It is hard to stretch food dollars when your income stays the same and the cost goes up. So it is nice to add little changes to your daily diet. Makes you feel like you have more choices in a very limited budget. I am glad you liked it.

  2. ~flowerchild~

    We have to wait a few months till we have corn on the cob. We just planted 8 or 9 rows out in the big garden and we’ve had some lovely rain to help it along. Now we just need a little heat.

    I am going to try this first chance I get. My diet is salt restricted so this sounds like a very tasty alternative to my old favorite butter ‘n’ salt routine.

    1. You can give it a try. You can adjust it to your taste. If the mustard flavor is too strong then tone it down with increasing the other ingredients to the taste you like. Yes it has less salt because the mustard contains a little salt so you don’t need it. I have other recipes to share letting me know you have a salt restriction helps. I still remember you posting about your grandmother making dressing by toasting the bread. I tried it instead of drying it out in the oven. It worked and was fastered. I think about it and you when I stuff a chicken.

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