If you’ve been searching for a compound butter or herb butter to top your summer corn on the cob our Corn on the Cob with Vegan Herbed Butter will surely shine.

PREP TIME: 5 mins  | COOK TIME: 8 mins   | TOTAL TIME: 13 mins

Serves: 4oz butter

½ cup Nutiva Organic Coconut Oil with Butter Flavor (plus ½ Tbsp for garlic frying)
1 ½ Tbsp garlic bits (2 cloves garlic), fried
1 tsp rice vinegar
2 tsp umeboshi plum paste
1 tsp lemon juice
1 tsp Nutiva Organic Coconut Sugar
1 Tbsp parsley, chopped

Umeboshi Compound Butter
Mince 2 cloves of garlic and heat ½ Tbsp coconut oil on medium.
Add raw garlic to the heated pan and fry for 1 minute.
Transfer garlic bits and oil from the pan to a small glass bowl. Set aside.
Add softened coconut oil, garlic bits, umeboshi plum paste, coconut sugar, lemon juice and rice vinegar to a mixing bowl, and mix.
Pour into a small bowl and chill for 5-10 minutes to set.

Sear Corn & Assemble:
Pan sear corn by heating a skillet on medium to medium high then add 3-4 ears of corn to the pan and sear 2 minutes. Flip & sear another 2 minutes.
Add ¼ cup of water and cover for 4 minutes.
Take ears of corn off the pan and plate.
Add umeboshi butter and enjoy!