I have this theory that everything tastes better with seaweed butter, so the natural tendency to try said seaweed butter on anything savory that I can think of is unsurprising. The findings? It's fantastic on grilled asparagus, basted on an eye fillet steak, melted over seared salmon, but the absolute standout by far was with corn on the cob. What a combo.

Corn on the cob is a winner at any weeknight dinner table, holiday gathering or BBQ (like this charred corn recipe), it’s so easy to make and even travels well. It’s no fuss and only uses a few ingredients, but that’s not why you’ll make this (and remake this). You’ll make it because corn with seaweed butter is unbelievably delicious, and flavour combo you will keep craving for.

So if you’re into making cool things with butter, then put this on your must-make list. Another must-make is my whipped brown butter, another 11/10 flavour.

Cooking tips and notes

• I like to use a sandwich bag because the slightly larger chunk of seaweed eats better in my opinion, you can blitz it in a food processor however, just pulse it so it doesn't go too fine.
• You might have the question, does crushing seaweed in a sandwich bag with such friction cause issues with micro-plastics? The answer is no. The bag is food safe, not heated and the seaweed texture isn’t sharp enough to break any of the plastic, but if it gives you the ick, just use a food processor.
• If you're not cooking for a large crowd, you will have leftover butter - woohoo! You can refridgerate of freeze for later deliciousness.

Other variations to try

• Add minced garlic
• Add soy or miso
• Add chilli flakes
• Add sesame seeds

What other food can you add seaweed butter to

• Melted over steak, fish or shellfish
• Add to steamed rice
• Spread on toast or sourdough
• Sauté greens (like asparagus or greens) or mushrooms
• Cook with eggs - yum!