[This post is brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the French’s Sweet and Spicy Influencer Program. As always, all opinions are 100% my own.]
Mustard lovers unite!
I know what you’re thinking: mustard in butter sounds wild. But trust me — it works. If you love tangy, briny flavors like mustard, pickles and olives, this compound butter will be a revelation. For those who aren’t on the mustard train (I see you), there’s always dessert next time.
Some people crave briny, acidic flavors and some don’t — I fall in the first camp. As a kid I’d snack on olives and dip cheese in mustard, so it’s no surprise I’m fascinated by new ways to use mustard. When French’s introduced Sweet Yellow and Spicy Yellow mustards, I was excited to experiment.
The two new varieties are an elevated take on classic yellow mustard: the sweet version is balanced with brown sugar, and the spicy version has a touch of cayenne. Both have become staples at our cookouts and even came with me on vacation.
I wanted to use these mustards in something unexpected, so I developed two compound butters to pair with grilled corn: one sweet, one spicy. The sweet butter combines blue cheese, fresh basil and caramelized shallots with French’s Sweet Yellow mustard. The spicy butter features roasted garlic, crispy bacon, fresh tarragon and French’s Spicy Yellow mustard.
Both add a bright tang and depth to the butter, which makes them excellent with grilled corn — and with many other dishes, too.
Compound butters are one of my go-to summer projects when herbs are abundant. Lately I’ve been adding a spoonful of mustard to almost every batch. It gives an extra layer of flavor that pairs beautifully with the other ingredients. Both the sweet and spicy versions complement grilled corn perfectly.
If you’re wondering what else these mustardy butters can do, I’ve been generous with them in other recipes. Stir a few tablespoons of softened butter into steamy potatoes for a potato salad riff — it’s incredibly rich and savory. Spread the butter on salmon fillets before sealing them in foil packets with zucchini, corn, green beans and cherry tomatoes for quick grilled packets. And for steak, finish a pan-seared or grilled piece of beef with a pat of either butter for an instant sauce.
The mustards themselves are versatile beyond the butters: I’ve added the spicy mustard to vinaigrettes and used the sweet mustard in dressings and glazes. Both are simple ways to lift a recipe with minimal effort.
We even made a short video showing the butter in action — fair warning: it’s buttery and glorious.
Grilled Corn with Sweet and Spicy Mustard Compound Butter
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Ingredients
spicy mustard compound butter
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- 6 slices bacon, fried and crumbled
- 8 tablespoons unsalted butter, at room temperature
- 2 teaspoons French’s Classic Yellow Spicy Mustard
- 3 tablespoons fresh chopped tarragon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
sweet mustard compound butter
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 2 teaspoons brown sugar
- 8 tablespoons unsalted butter, at room temperature
- 2 teaspoons French’s Classic Yellow Sweet Mustard
- 3 tablespoons crumbled blue cheese
- 2 tablespoons fresh chopped basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
grilled corn
- 1 dozen ears, husks pulled down and silks removed
- 3 to 4 tablespoons olive oil
Instructions
spicy mustard compound butter
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Preheat the oven to 350°F. Place peeled garlic cloves in a square of foil, drizzle with olive oil, wrap tightly and roast for 45–60 minutes until caramelized.
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In a bowl, combine the room-temperature butter, roasted garlic, spicy mustard, crumbled bacon, chopped tarragon, salt and pepper. Mash and stir until well combined. Leave softened for spreading or roll in parchment and chill until firm.
sweet mustard compound butter
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To caramelize shallots, heat olive oil over low heat, add shallots with a pinch of salt and cook 8–10 minutes, stirring often, until golden. Stir in brown sugar and cook 3–5 more minutes until deeply caramelized.
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In a bowl, combine the butter, caramelized shallots, sweet mustard, blue cheese, basil, salt and pepper. Mash and stir until combined. Leave soft for spreading or roll in parchment and chill until firm.
grilled corn
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Rub ears of corn with olive oil. Grill with husks pulled down or removed, turning until kernels are golden or charred to your liking. Let cool slightly, then slather with your choice of compound butter.
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Do I dream about grilling corn? Maybe. #cantstopwontstop