| You can add zing to corn on the cob and other summer vegetables with compound butters. Come up with your favorite combinations, or use the recipes below. Chive-Tarragon Butter 1/2 cup butter, softened 2 tablespoons finely chopped tarragon 2 tablespoons finely chopped chives Place butter in small bowl; stir with fork until creamy. Stir in tarragon and chives. Store in covered bowl, or roll in plastic wrap; refrigerate. Cayenne Pepper Butter 1/2 cup butter, softened 1/2 teaspoon cayenne pepper 2 teaspoons lemon juice Place butter in small bowl; stir with fork until creamy. Stir in cayenne pepper and lemon juice. Store in covered bowl, or roll in plastic wrap; refrigerate. Tequila-Lime Butter 1/2 cup butter, softened 2 teaspoons grated lime peel 1 1/2 tablespoons tequila 1 tablespoon lime juice Place butter in small bowl; stir with fork until creamy. Stir in lime peel, tequila and lime juice. Store in covered bowl, or roll in plastic wrap; refrigerate. | 
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