Jalapeño-Honey Compound Butter

Try this on freshly grilled corn or slathered over cornbread or biscuits.

INGREDIENTS:

9 tablespoons (1 stick plus 1 tablespoon) salted butter, at room temperature

1 jalapeño, seeded and diced

1 clove garlic, minced

1 tablespoon honey

DIRECTIONS:

• In a small skillet, melt 1 tablespoon of the butter. Add the jalapeño and garlic and cook until softened. Let cool completely. In the bowl of a mini food processor, combine the honey and remaining 8 tablespoons of butter, blending until smooth. Add in the jalapeño-garlic mixture and pulse to combine. Use immediately or refrigerate until ready to serve. Allow the butter to soften by removing it from the refrigerator 30 minutes prior to using.