Side Dish Challenge: Corn with Sage-Tomato Butter

 How can you really dress up corn?  I like Old Bay on my corn, but I wanted to incorporate some great fall flavors into this dish.  For one of the Elite Eight side dish winner, I decided to upgrade the butter that goes into the corn.  The great thing is, you can use this compound butter on just about anything you slather deliciousness on!

What You'll Need:
  • 2-lb. bag frozen corn
  • 1 stick softened butter
  • 2 sage leaves
  • 1 tbsp. tomato paste
  • Salt and pepper
  • 1/2 tsp. cayenne pepper

1.  Heat corn over medium-high heat with a small amount of liquid in the pot.  I like using milk, but you can use water and then drain later.  Hell, cook it in tequila! ;-)

2.  In a food processor, mix butter, sage, tomato paste, salt, pepper, and cayenne power.  Shape into a log and wrap in plastic wrap.  Refrigerate for at least 2 hours.

3.  When corn is piping hot, transfer to a serving dish, and swirl in about 2-3 tbsp. of butter.

Enjoy! (And enjoy on some biscuits, too!)


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