PhytoButter: Roasted Corn, Garlic and Chili Compound Butter
Prep time
Total time
A garlicky flavorful compound butter with some healing spices that is easy to whip up and a perfect accent for grilled meats, seafood, or vegetables.
  • 1 corn-on-the-cob, shucked
  • 6 whole peeled garlic cloves
  • 1 dime-size piece of fresh turmeric (or use ½ teaspoon ground turmeric powder)
  • ½ teaspoon kosher salt
  • 1 teaspoon Indian chili powder
  • 4 tablespoons unsalted butter, softened
  1. Grill the corn on a dry cast-iron pan or on the barbecue grill until browned. Let cool.
  2. Meanwhile, place garlic cloves and turmeric in a mortar or heavy stainless steel mixing bowl.
  3. Add the salt.
  4. Break apart the cloves with your pestle and smash well to a paste. Add the chili powder. Mash further.
  5. Spoon in the butter and blend well.
  6. Scrape the roasted corn kernels and add them into the butter.
  7. Mix well, and add more salt to taste.
  8. Mold into a log if using for later. Wrap in plastic wrap and refrigerate or freeze. Or use at room temperature over grilled salmon.
©Shefaly Ravula/ Shef’s Kitchen
Recipe by Shef's Kitchen at