As the leaves are separating from the trees and connecting with the ground. The hot sunny days becoming shorter making way for those cozy, snuggle perfect evenings. And suddenly people are whispering about sweet potato pie spice like best kept secret that it is. But me? I’m still clutching my ears of corn like the last bouquet from a summer harvest, refusing to let go.
Because corn is the summer staple, the golden darling of barbecues, the crunchy, juicy thing we sink our teeth into while sitting poolside with friends. And then, like all good seasonal love affairs, it just… leaves. No text, no goodbye. Just frost creeping in and corn disappearing from the farmers’ markets.
What’s a girl to do? Well, this girl decided to preserve a piece of summer in butter. Yes, butter. The universal cure for heartbreak and dry toast alike.
Meet my newest fling, Elote Compound Butter—a smoky, creamy, zesty love letter to corn on the cob that spreads like sunshine on a cloudy day. We’re talking charred corn, Mexican crema, Cojita cheese, lime zest, ancho chile powder… all spun together in a butter so decadent, so summery, you might just forget fall is coming for us all.
Slather it on cornbread. Melt it over grilled veggies. Slip a slice onto a steak and watch it turn into a midsummer night’s dream. Honestly, this butter might be the only thing standing between me and seasonal depression.
