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Corncob Butter

shellfish

1/4 cup butter; softened
2 tablespoons minced fresh parsley
1 teaspoon finely grated lemon rind

In bowl, stir together butter, parsley and lemon rind. VARIATIONS Garlic Basil Butter: Substitute 2 tablespoons (minced fresh basil and 2 cloves garlic, minced, for parsley and rind. Spicy Butter: Substitute 1 teaspoon hot pepper sauce for parsley and rind. Lemon Pepper Butter: Omit parsley. Increase rind to 2 teaspoons; add 1/4 teaspoon pepper.

Contributor: Canadian Living - August,1999

Yield: 1/4 cup

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