Many of us are trying to find ways to spice up recipes without the extra calories. One way of doing so is adding fresh herbs.
Hy-Vee Dietician Debbie Guild showed KTVO a little twist to the usual butter spread on corn-on-the-cob. By simply taking a little bit of butter and mixing it with fresh basil, sprouts and a touch of salt and pepper, you have yourself a fresh tasting spread for your corn-on-the-cob.
After you have finished using all your fresh herbs, you can then preserve them by freezing them.
??The key is wash them first. You don't have to blanch them or cook them and then put them in. You can chop them or not chop them, put them in ice cube trays. I unfortunately can't find my ice cube trays because I just moved so I improvised with some Dixie cups. And then you put them with a little bit of water and I??ll rip this open and you have an herb ice cube,?? said Guild.
Guild said to then put the herb ice cube in a baggie and into the freezer where it can stay for eight to 12 months.
Once you??re ready to use them, you can add them to any recipes where it doesn??t matter if there??s a little extra moisture such as salad dressings or pesto sauces.
Grilled Corn-on-the-Cob with Basil Butter
All you need
1/4 cup unsalted butter, at room temperature
1/8 tsp salt
2 tbsp chopped fresh basil
1/8 tsp black pepper
4 ears corn-on-the-cub, husks and silk removed
All you do
Stir butter, basil, salt and black pepper until combined; set aside.
Wrap each ear of corn individually in aluminum foil.
Grill over medium-heat about 20 minutes or until kernels are tender, turning occasionally.
Remove corn from grill; unwrap corn and serve with basil butter.