The idea of combining cheese and butter was revelatory to me! Traditional Fettucine Alfredo is just butter and cheese (the cream is an Americanism), but it never occurred to me to combine these two umami ingredients. Now it’s a staple in my fridge. Toss in some fresh chopped herb and not only do you have a wonderful topping for corn, but for any number of foods–bread, pasta, grains, other cooked veggies, popcorn, to name a few. I think you could also use olive oil here, especially for corn, as olive oil will harden some when refrigerated and won’t be so messy when spreading on corn.
6 T butter or olive oil, at room temperature or melted
1 c grated cheese
2 T grated Parmesan or Romano cheese
finely minced fresh garlic and/or onion; or garlic and/or onion powder, to taste
finely chopped fresh herb; or dried herb, to taste
salt and pepper, to taste
1. Combine ingredients in a small bowl or other vessel. Refrigerate for at least an hour before using.
2. Prepare corn in your usual manner. Serve with cheese butter.