Equipment
* optional
Ingredients
Aromatics
- 2 g coriander seeds, whole
- 15 g fresh cilantro, finely chopped
- 1 serrano chile, finely minced
- 10 g fresh ginger, peeled and grated
- 2 garlic, minced
Base
- 115 g unsalted butter, softened to room temperature
- 15 ml fish sauce
- 2 g flaky sea salt, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 87 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 148 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 25 mg
- Potassium
- 27 mg
- Calcium
- 7 mg
- Iron
- 0.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 6 mg
- Zinc
- 0.0 mg
- Vitamin A
- 110 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Toast the coriander seeds in a dry skillet over medium heat until highly fragrant and slightly darkened, about 2 minutes. Transfer to a mortar and pestle or spice grinder and crush into a fine powder.
Pound the minced garlic, ginger, and serrano chile in a mortar and pestle until it forms a rough paste. If you do not have a mortar and pestle, mince them together as finely as possible on a cutting board.
In a mixing bowl, combine the softened butter, aromatic paste, chopped cilantro, toasted ground coriander, fish sauce, and salt. Fold and mash together until all ingredients are evenly distributed.
Scrape the butter mixture onto the center of a sheet of parchment paper. Fold the paper over the butter and roll it away from you to form a tight cylinder. Twist the ends of the parchment like a candy wrapper to secure the shape.
Place the butter log in the refrigerator to chill for at least 1 hour, or until fully firm, before slicing and melting over hot sweet corn.
Chef's Notes
- Tender cilantro stems actually pack more flavor and crunch than the leaves. Be sure to chop the upper stems finely and include them in the butter.
- Fish sauce acts as an umami backbone here. While it might sound unusual for butter, it powerfully enhances the natural sweetness of summer corn.
- Do not skip toasting the whole coriander seeds. Pre-ground coriander lacks the floral, citrusy volatile oils that are awakened by heat.
Storage
Refrigerator: 1 week — Wrap tightly in parchment paper or plastic wrap to prevent absorbing fridge odors.
Freezer: 3 months — Slice into individual coins before freezing for convenient portioning.
Troubleshooting
Butter is melting or separating during mixing
Cause: The kitchen environment is too warm, or the butter was softened in a microwave and overheated
Fix: Place the mixing bowl in the refrigerator for 5 to 10 minutes to firm up slightly, then resume mixing
Prevention: Allow butter to soften naturally at room temperature for 45 minutes rather than forcing it with heat
Fish sauce liquid will not incorporate into the butter
Cause: The butter is too cold, causing the fat to repel the liquid
Fix: Let the mixture sit at room temperature for 10 minutes, then briskly whip with a fork until emulsified
Prevention: Ensure butter is properly softened to a mayonnaise-like consistency before mixing
Cultural Context
While buttered sweet corn is a quintessential summer staple in North America, this recipe introduces a Southeast Asian aromatic foundation. The synergy between savory fish sauce, fiery chiles, and sweet corn creates an incredibly complex side dish from simple ingredients.
