Start by mixing in about 1/4 cup of basil that has been chopped or finely sliced into two sticks of softened butter. I add a bit extra sea salt and some freshly cracked black pepper as well. Either scoop it all into a serving dish as I’ve done here or roll it into a log between some layers of plastic wrap and refrigerate it
This recipe was published @ https://cookingwithmichele.com/2009/05/corn-with-basil-butter/
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