We are in corn season now and a local town just had their corn festival. It was time to grill some corn here at EE.
Besides my new resolve to rely on my cookbooks for inspiration, I also wanted to utilize our herbs more.
Yes, I put basil and chives in everything, but my oregano has been spreading and going almost wild for years with little attention or usage.
I found a great little recipe in my Omaha Steaks Let’s Grill by John Harrisson and Frederick J. Simon. This book was gifted to us many years ago with some Omaha steaks. There are a few go-to recipes in the book that we do use occasionally: Grilled Peppered Filet Mignon with Brandy-Peppercorn Sauce and Worcestershire & Chile-Rubbed Whole Chicken. (This latter recipe is genius. You rub a whole chicken with Worcestershire and chile powder before roasting it. Hmmm….I need to make this again soon.)
I found this recipe for compound butter hidden in a featured recipe of Mesquite-Grilled Porterhouses.
Oregano-Tomato Butter
from Omaha Steaks Let’s Grill by John Harrisson and Frederick J. Simon3 T. salted butter, softened at room temperature
1/2 T. tomato paste
1 t. freshly squeezed lemon juice
1 T. minced fresh oregano leaves
1/2 t. freshly ground black pepperOne of the best inventions in the world: tomato paste in a tube.
Mix ingredients together. Form into smooth butter pats or place in small ramekins and chill. This should be divided into four servings.
Serve on grilled corn as we did or as this recipe calls for on “Mesuite-Grilled Porterhouse Steaks.” I for one am trying it on toast with a BLT as soon as I am able.
Grilled corn with Oregano-Tomato Butter
This is also a great July 4th recipe. Can I rant just a moment? I was in Hobby Lobby today (July 1) and this is what I saw:
July 1. Christmas decorations are out?????
Please think good thoughts today for Abigail.
Abby, here are some giant zinnias that I grew last year.
Maybe if we think of Christmas it won’t seem so hot?
Also, just give me a spoon and the butter!
Actually, believe it or not it is in the 80s all this week. Crazy.
I like tomato paste…using it in many dishes. The grilled corns with flavoured butter sound really delicious.
Thanks, Angie. I vow to make more herbed butters this summer.
I was just thinking of making a compound butter for our corn…thanks for the yummy recipe!
There will be lots of corn on the cob on Thursday, for sure.
Yes I agree, tomato paste in a tube is the best! Which reminds me I need to add that to my list when I get home! This sounds delish and I can think of many uses for it for sure.
Seriously, it is crying out to me to be put on a BLT (and an everything bagel).
This is so great Debra! Could you also say how much tomato paste you needed for this? Here in Greece tomato paste is sold in little cans so I don’t know how much this tube is! Thanks so much! I will try and do this!
OK, Katerina….You win the prize for pointing out that I left all of the tomato off the list of ingredients for my tomato butter! I have remedied that. Will shoot you an email too with the ingredients. (You were the only one to notice. Thank you!)
That’s a good idea……we eat quite a bit of corn here and I could stand to change things out.
Thanks, Tina. Hope you try it.
I just bought some sweet corn for tomorrow and this tomato oregano butter is perfect! Thanks for such a timely and delicious post! More thought for Abby.
What a wonderful flavor combination, I have some corn in the fridge, I think I’ll be trying this!
Hope so, Chris.
I made this tonight (I’m really behind on my reading but saw the title) for our grilled corn on the cob and it was fantastic! I am craving it again already!
So glad you made it and liked it. Happy 4th!!!!