WASABI BUTTER
A hint of wasabi’s mustard-horseradish flavor makes the sweet taste of corn pop. It’s just as tasty smeared over cornbread.
—NILA GRAHL GURNEE, IL
START TO FINISH: 5 MIN. • MAKES: 1/2 CUP
1/2 cup butter, softened
1 tablespoon chopped green onion (green part only)
1/2 teaspoons prepared wasabi
1/4 teaspoon reduced-sodium soy sauce
In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.