Mix the margarine, sriracha sauce, grated ginger, garlic and lime peel in a bowl. Spread 1 teaspoon onto a grilled or boiled ear of corn. Or, stir 1 teaspoon into ¾ cup hot cooked corn instead.
Tips & Tricks
How to Make Campfire Corn
Sink your teeth into the taste of summer: grilled corn and garlic butter.
Mexican Grilled Corn
An amazing grilled corn topped with seasoned mayo and cojita cheese.
To store these delicious spreads, spoon the mixture onto a wax paper; fold paper over spread and gently shape into a log; completely roll into a tight cylinder. Twist the ends of the wax paper (like a hard candy wrapper) to seal the spread. Freeze 4 hours or until ready to use.