*Disclaimer---I KNOW this recipe is terrible for you, and really has no nutritional value, but it is SO GOOD, and I remember it being a summer staple when I was growing up. The sweet honey coupled with the tangy spices make this butter absolutely perfect for corn on the cob, or to top freshly baked sourdough bread. I know, I was hesitant the first time I tried it too (granted, I was probably 2), but now I'm hooked!
2/3 Cups butter, softened
2 tablespoons honey
1 1/2 T. lemon pepper
1 tsp. seasoned salt (Johnny's or Lawry's)
Combine all ingredients well, and store in airtight container in the fridge. For what it's worth, I don't store mine in the fridge, but just leave it covered on the counter unless it's supposed to be 100 degrees or something.