Mexican Street Corn (Elotes Mexicanos) Compound Butter
This creamy, cheesy, herb-infused Mexican Street Corn Compound Butter makes "Elotes Mexicanos" a snap! Always ready in the fridge; all you need to do is cook the corn and slather it on!
Combine all ingredients in a bowl or molcajetes (large stone mortar and pestle).
Use a pestle (or the back of a wooden spoon) to mash the ingredients together until they form a cohesive paste.
Place butter mixture on a square of plastic wrap, parchment, or waxed paper.Using the wrap, form the compound butter into a cylinder. A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfectly-sized cylinder.
Refrigerate the compound butter until firm.
To make Mexican Street Corn, simply slather a ¼-inch slice of compound butter onto hot corn-on-the-cob.