August 22, 2013

Grilled Corn on the Cob with Cilantro-Lime Butter

While corn on the cob is delicious with a little butter, I enjoy enhancing it from time to time with herb butters.  Cilantro-lime butter is easy to make and it gives grilled corn on the cob a pleasantly fresh and zesty kick.  

Yields 4 servings

  • 4 ears of corn 
  • 1/4 c butter, room temperature.
  • 2 tbsp fresh cilantro, chopped 
  • 1/8 tsp garlic powder 
  • 2 tsp freshly squeezed lemon juice 
  • Pinch cayenne pepper 


Pull the husks of the corn halfway down.  Pull out the silk from the corn.  Don't worry if you don't get all of the silk off.  It comes off easily once the corn is finished cooking.  Fold the husks back up and place the corn in a large bowl of salted cold water for 30 minutes.

Meanwhile, make the cilantro-lime butter.  In a small bowl, combine the butter, cilantro, garlic powder, lime juice and cayenne pepper with a spoon.  Shape the butter into a log and place it in the refrigerator to firm up.

Preheat grill to medium heat.  Drain the corn and place it on the preheated grill.  Cover and cook for 20 to 30 minutes, turning the corn every 5 minutes.  Some of the husks will briefly catch fire.  This is normal.  

Remove the husks from the corn, being careful not to burn your hands.  I use potholders when I husk grilled corn to protect my hands.  Slather the cilantro-lime butter over the grilled corn.  


1 comment:

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