3 chip-inspired butters to make for corn on the cob

Corn on the cob with compound butters Liam Mogan

Butter up! Cottagers love chips. And we swoon for corn on the cob. Why not turn favourite chip flavours into compound butters to hit these classics out of the park? One easy method, three delicious flavours. 

Jalapeño-Cheddar Butter 

1 jalapeño, diced with seeds removed
½ cup finely grated old cheddar
¼ tsp salt
½ cup softened unsalted butter

Barbecue-Flavoured Butter

1½ tsp smoked paprika
½ tsp lime zest
1 tbsp maple syrup
1 tbsp dehydrated onion
1 tsp garlic powder
1 tsp Tabasco or other hot sauce
¼ tsp salt
½ cup softened unsalted butter

Sour Cream-and-Onion Butter

1/3 cup 14% sour cream at room temperature
½ cup sliced green onion
¼ tsp salt
½ tsp black pepper
½ cup softened unsalted butter

For each, pulse ingredients in food processor until evenly combined. Roll mixture in parchment paper into a cylinder about 2 inches in diameter. Refrigerate until firm, about 1 hour. Serve ¼-inch rounds with hot corn on the cob. Serves 6.


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