LOCAL CORN ON THE COB

JALAPEÑO FETA BUTTER
1/2 cup salted butter, very soft 1 clove garlic, minced
1/2 tsp fresh lemon juice
1/4 tsp pepper
1 large jalapeño pepper, thinly sliced
3 tbsp crumbled Longo’s Feta Cheese
2 tbsp chopped fresh Longo’s Organic Basil
DIRECTIONS: Mash together butter, garlic, lemon juice and pepper and spread over corn. Sprinkle with jalapeño, feta and basil.

COCONUT LIME SLATHER/MOP
1/2 cup Longo’s 100% Virgin Coconut Oil
1/2 cup Longo’s Unsweetened Desiccated Flaked Coconut, toasted, plus extra for sprinkling
1 tbsp fresh lime juice Pinch salt and pepper Lime wedges
DIRECTIONS: Mash together coconut oil, coconut, lime juice, salt and pepper. Slather over corn, sprinkle with more toasted coconut and serve with a lime wedge to squeeze overtop.

ROASTED GARLIC BUTTER WITH OLIVES & HERBS
2 heads garlic
2 tsp Longo’s Mediterranean Extra Virgin Olive Oil
1/2 cup salted butter, very soft
1/4 cup each chopped fresh Longo’s Organic Tarragon and Cilantro
1/4 tsp each salt and pepper
2 tbsp chopped fresh Longo’s Organic Chives
2 tbsp chopped Longo’s Sliced Kalamata Olives
DIRECTIONS: Cut off top third of each garlic head. Place in piece of aluminum foil. Drizzle some olive oil evenly overtop. Wrap foil around garlic to completely enclose. Place on preheated grill over medium- high heat. Grill, covered, for about 45 minutes or until very soft. Let cool slightly.
Squeeze softened garlic cloves into bowl. Add oil, butter, tarragon, cilantro, salt and pepper; mash together until well combined. Spread over corn. Sprinkle with chives and olives.

MISO ZA'ATAR BUTTER
1/2 cup salted butter, very soft
4 tsp white miso
1/4 tsp each salt and pepper
2 tbsp minced green onion
1 1/2 tsp za’atar
DIRECTIONS: Mash together butter, miso, salt and pepper and spread over corn. Sprinkle with green onion and za’atar.

BUFFALO BUTTER
1/2 cup salted butter, very soft
1 to 2 tbsp hot pepper sauce
2/3 cup crumbled blue cheese
DIRECTIONS: Mash together butter and hot pepper sauce and spread over corn. Sprinkle with blue cheese and drizzle more hot sauce overtop, if desired.

GREEN GODDESS SLATER/MOP
1/2 cup mayonnaise
1/2 cup loosely packed fresh Longo’s Organic Basil Leaves
1/4 cup loosely packed fresh parsley leaves
2 tbsp fresh Longo’s Organic Tarragon Leaves
2 oil-packed anchovy fillets, patted dry
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp fresh lime juice
1/4 cup grated Longo’s Curato Parmigiano Reggiano D.O.P. Cheese
Lime zest (optional)
DIRECTIONS: Combine mayonnaise, basil, parsley, tarragon, anchovies, oil and lime juice in bowl of food processor fitted with metal blade. Process until herbs are finely chopped and mixture is well-combined. Slather over corn and sprinkle with cheese and lime zest, if using.

CACIO E PEPE BUTTER
1/2 cup salted butter, very soft
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1/2 cup grated Longo’s Curato Italian Cheese Blend
1 tsp fresh ground pepper
DIRECTIONS: Mash together butter and oil and spread over corn. Sprinkle with cheese and black pepper.

CILANTRO TOMATO CHIMICHURRI SLATHER/MOP
1 shallot, finely chopped
4 cloves garlic, minced
1/3 cup Longo’s Curato Red Wine Vinegar
1/2 cup chopped fresh Longo’s Organic Cilantro
1/2 cup chopped fresh parsley
2 tbsp chopped fresh Longo’s Organic Oregano
1/4 tsp each salt and pepper
2/3 cup Longo’s Mediterranean Extra Virgin Olive Oil
2 tbsp finely chopped Longo’s Curato Julienne Sundried Tomatoes