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+ servings
slices of compound butter on parchment paper

Jerk Compound Butter

Jerk butter is easy to make and adds the perfect finish to the charred corn.
Prep Time: 3 minutes
Refrigerate: 30 minutes
Course: Sauce
Cuisine: American
Servings: 8 people
Calories: 104kcal
Author: Marwin Brown


  • 1 stick butter unsalted, softened
  • 1 tbsp dry jerk seasoning


  • Add jerk seasoning to bowl of softened butter and mix well using a fork.
  • Place a square piece of plastic wrap on countertop. Spoon the seasoned butter onto the center of the plastic and roll it up into a 1 inch in diameter log.
  • Refrigerate for at least 30 minutes until set


  • Allow for at least a day before using to let flavors come together
  • If you prefer not to allow the butter soften naturally, whip it in a food processor. I don’t recommend since it adds to cleanup which I dread
  • If using fresh herbs, dry them as much as possible
  • Choose unsalted better. You’ll likely be adding savory ingredients anyway including salt potentially


Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Calcium: 7mg | Iron: 1mg
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