Rosemary Thyme Butter Recipe
Rosemary Thyme Butter
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 5 minutes
Difficulty: Easy
Chef's Note
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.

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

Ingredients for 8 cobs of corn or other vegetable
- 125 ml (1/2 cup) softened Butter
- 15 ml (1 tbsp.) fresh chopped Italian parsley
- 10 ml (2 tsp.) fresh chopped Rosemary
- 5 ml (1 tsp.) fresh chopped Thyme
  1. Stir together butter and herbs. 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
Thanks to Dairy Farmers of Canada for their kind collaboration
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up