Herbed Onion Butter Recipe
Herbed Onion Butter
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: 5 minutes

Difficulty: Easy
Chef's Note

Recipe developed by popular television chef and food writer Emily Richards, co-host of the Food Network's "Canadian Living Cooks".

Chef's Tip

Fresh herbs are ubiquitous in the summer so why not get them into your butter and onto your corn? Here is a great butter to keep in the fridge and top your corn whenever the craving hits.

Herbed Onion Butter is delicious no matter how the corn is cooked. Try it with other vegetables, such as carrots, new potatoes or grilled tomatoes.

Rosemary Thyme Butter Variation
Omit green onion, chives and basil from recipe. Add another 1 tbsp (15 ml) choppedl) chopped fresh thyme to butter mixture.

Butter Storage
Butter log can be refrigerated for up to 1 week or frozen for up to 2 weeks.

For 8 cobs of corn or other vegetable

- 125 ml (1/2 cup) softened butter
- 45 ml (3 tbsp.) chopped fresh Italian parsley
- 15 ml (1 tbsp.) chopped fresh oregano
- 1 finely chopped green onion
- 15 ml (1 tbsp.) finely chopped fresh chives
- 15 ml (1 tbsp.) chopped fresh basil
  1. Stir together butter, parsley, oregano, green onion, chives and basil. Scrape mixture onto centre of 12 inch (30 cm) long piece of plastic wrap. Fold over one side and shape butter into roll. Twist ends to seal and refrigerate until ready to use.


  2. Meanwhile, place cobs in large pot of boiling water and cook uncovered for about 5 minutes or until tender-crisp. Drain and place on large platter to serve.


  3. Cut the butter log into 16 pieces and serve with corn.
More recipe ideas

Photo and collaboration: Dairy Farmers of Canada

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