Grilled Corn with Trio of Compound Plant Butters from Country Crock

INGREDIENTS:

Corn

• 8 ears corn-on-the-cob, husks and silk removed 

Chipotle Lime Compound Butter

• 1/2 cup Country Crock® Plant Butter with Olive Oil 
• 1 teaspoon grated lime zest 
• 1 teaspoon ground cumin 
• 1/2 to 1 teaspoon ground chipotle chile pepper 

Garlic Parmesan Compound Butter

• 1/2 cup Country Crock® Plant Butter with Olive Oil 
• 3 tablespoons Violife Just Like Parmesan 
• 2 tablespoons chopped fresh basil 
• 2 cloves garlic 

Herb Compound Butter

• 1/2 cup Country Crock® Plant Butter with Olive Oil 
• 3 tablespoons fresh herbs (use any of your favorite fresh herbs) 
• 1/2 teaspoon grated lemon zest

INSTRUCTIONS:

Corn

1. Preheat grill or grill-pan over medium-high heat. 
2. Grill corn 10 minutes or until corn is tender and lightly charred, turning occasionally. Cool slightly. 

Compound Plant Butters

1. Make just one or all three. Combine all ingredients for each compound Plant Butter in a small bowl. Refrigerate until ready to use. 

These compound plant butters can be stored in the refrigerator for 2 to 3 weeks. They're so versatile they can be used on more than corn. Try them on your favorite veggies. Use to top chicken or fish. Top a baked potato or stir into cooked rice or mashed potatoes.