Melt this zippy butter from our Test Kitchen over grilled corn on the cob and you'll be grinning from ear to ear!
- 1/2 cup butter, softened
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- Hot cooked corn on the cob
- In a small bowl, combine the first seven ingredients. Serve with corn. Refrigerate leftovers. Yield: 1/2 cup.
Originally published as Cajun Butter in Backyard Living August/September 2007, p55
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