- 1 cup butter, softened
- 1 teaspoon chopped fresh sweet basil or 1/2 teaspoon dried basil
- In a small bowl, combine butter and basil until smooth. Spread on cooked corn on the cob. Refrigerate leftovers. Yield: 16 tablespoons.
Originally published as Herb Butter for Corn in Bountiful Harvest Cookbook 1994, p32
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