Lime Chilli Feta Butter Recipes

CHILI LIME BUTTER

Chili Lime Butter image

This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!

Provided by Happy Harry 2

Categories Lime

Time 40m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons salted butter, soften (may use margarine)
1 teaspoon lime peel, grated
1 teaspoon lime juice, fresh
1 teaspoon chili seasoning mix

Steps:

Combine the juice until incorporated into the butter.
Mix rest of ingredients into butter.
Allow to stand at least 30 minutes for flavors to meld.

GRILLED CORN WITH JALAPEñO-FETA BUTTER

Grilled Corn With Jalapeño-Feta Butter image

This dish puts a spicy, cheesy spin on the classic buttered corn-on-the-cob. The ears are charred on the grill, then rubbed with a feta and jalapeño-flecked butter that melts all over the sweet, blackened kernels. The compound butter is perfectly adaptable. You can substitute other cheeses for the feta, and play around with different kinds of chiles and herbs. Be sure to save any leftover compound butter in the freezer. It's also terrific sliced on top of grilled or roasted chicken, fish or meats.

Provided by Melissa Clark

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter (1 stick), softened
1 jalapeño, seeded and finely chopped
1/4 cup crumbled feta
2 tablespoons chopped fresh cilantro, basil or dill
1 large garlic clove, finely grated or mashed to a paste
1/2 teaspoon fresh lime or lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
6 ears corn, shucked
Olive oil, for grilling

Steps:

To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.
Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.
Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

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