Here’s a zesty buttery topping with some zip that goes great with grilled corn on the cob.
- 15 min.
- 8 (1 tablespoon each)
1. In a small bowl, combine butter, onion, seasoned salt, paprika, cayenne pepper and black pepper. Set aside.
2. Cut an 8×6-inch piece of parchment paper. Place butter mixture on paper, forming a log shape. Seal butter roll by twisting ends of paper in opposite directions. Chill in the refrigerator for at least one hour.
3. When firm, slice the butter. Use to top corn on the cob or other grilled vegetables.