The few ingredients here are tossed together, given just enough heat to blend the flavors and mixed with butter.
The key to the sauce is the melted butter. It needs to be hot to coax the herbs to release their flavor. Don't give it a chance to cool off. If it starts to congeal, reheat it. Allow 1 teaspoon of sauce for each small serving of corn, or 1 tablespoon for a whole ear.
Sriracha can be found in the Asian section of most supermarkets. Its flavor, similar to fresh pureed chili peppers, is addictive.
Yield: Makes 1/2 cup
- 4 tablespoons unsalted butter
- 1/4 cup ketchup
- 1 teaspoon Siracha chili sauce
- 1/2 teaspoon sugar
In a small saucepan, melt the butter over medium-low heat. While it's still hot, add remaining ingredients and stir. Let the sauce cook for 4 to 5 minutes. Remove from the heat and whisk the ingredients to create a well-blended sauce.
Adapted from former Post recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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