Roasted Corn Tomato Butter (Printer-Friendly)

Sweet roasted corn and tomatoes blended with herbed butter and crunchy toppings served warm.

# What You Need:

→ Vegetables

01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 2 tbsp olive oil
04 - 1/4 tsp smoked paprika
05 - 1/4 tsp sea salt
06 - Black pepper, freshly ground, to taste

→ Butter Base

07 - 1 cup (227 g) unsalted butter, room temperature
08 - 1 tbsp fresh chives, finely chopped
09 - 2 tbsp fresh basil, finely chopped
10 - 1 tsp lemon zest

→ Garnishes

11 - 2 tbsp feta cheese, crumbled (optional)
12 - 2 tbsp toasted pine nuts or pumpkin seeds
13 - Flaky sea salt, for finishing
14 - Fresh basil or microgreens

→ For Serving

15 - Slices of toasted baguette, crostini, or gluten-free crackers

# Directions:

01 - Preheat the oven to 425°F (220°C).
02 - Arrange corn ears and halved cherry tomatoes on a baking sheet. Drizzle with olive oil and season with smoked paprika, sea salt, and black pepper. Toss to coat evenly.
03 - Roast for 15 to 20 minutes, turning corn halfway through. Remove tomatoes early if they blister. Allow to cool slightly.
04 - Carefully slice the kernels off the corn cobs and combine with the roasted tomatoes.
05 - In a mixing bowl, whip the room-temperature butter with chopped chives, basil, and lemon zest until fluffy and well combined.
06 - Spread the herbed butter evenly on a large wooden board or serving platter.
07 - Distribute the roasted corn kernels and tomatoes evenly atop the butter. Garnish with crumbled feta, toasted pine nuts or pumpkin seeds, flaky sea salt, and fresh basil or microgreens.
08 - Serve immediately alongside toasted baguette slices, crostini, or gluten-free crackers for spreading and dipping.

# Expert Suggestions:

01 -
  • This is my go-to trick for impressing friends without breaking a sweat—it’s simply irresistible and so fun to eat together.
  • Roasting the corn and tomatoes brings out their sweetness, and when they hit the herbed butter, it’s pure magic on bread or crackers.
02 -
  • If you rush the butter or don’t let it come fully to room temperature, you’ll wind up smearing lumps instead of clouds.
  • I learned the hard way that cutting the corn too soon after roasting leads to burnt fingertips—let it cool first.
03 -
  • Let the roasted veggies cool fully before topping your butter—otherwise, things can get melty and messy.
  • Sprinkle with extra herbs and flaky salt at the table for unbeatable freshness and crunch.
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