Avocados are and always have been my favorite fruit. And while I could eat guacamole forever, my favorite application is actually avocado butter. It’s a compound butter that makes a fabulous finish for grilled meats, fish, and especially corn on the cob. So why not up the flavor and nutrition ante by subbing out some of that cow stuff with avocado?This stuff will keep for up to three days in the refrigerator or a week in the freezer. A note on choosing avocados: the fruit should be heavy and relatively blemish-free. The level of maturity you seek depends on when you plan to consume them. If you need to keep them for two to three days, buy them as firm as you can. I prefer this scenario because hard fruits are less likely to have suffered bruising.This recipe first appeared in Season 9 of Good Eats.