When your mom comes home from the palengke with a plastic bag filled with whole fresh corn, you know you’re in for a good time. Buttered corn on the cob is one of life’s simplest pleasures, and one of our favorite childhood meriendas. Whether it’s grilled over a flame, steamed, or boiled, there’s something satisfying about eating sweet, freshly cooked corn slathered with butter straight off the cob.
And if you’re making it at home, there are tons of ways to spice it up. Elevate your corn on the cob with a compound butter enriched with crab fat paste (aligue) and serve as a side dish, or a fancy merienda.
What is compound butter?
Compound butter is one of the most versatile things that you can readily make with whatever’s in your pantry. It’s simple: Mix softened butter with herbs, spice blends, or any of your favorite seasonings. You can use it immediately, or if you plan on keeping it for later, you can also roll it up in cling film or parchment paper and store it in your freezer. Use it when you’re searing steak, fish, or chicken, or mix it up with your pasta or mashed potatoes. For a fun little snack, you can even melt it on top of popcorn! The applications are endless.
This recipe uses a combination of garlic and crab fat paste (aligue) to add a fatty, seafood-y richness reminiscent of palabok to the classic corn on the cob. Customize by adding chives or thyme, or atchara for a zesty zing. You can also add grated parm if you’re feeling fancy, or a dash of hot sauce if you want a little kick!
