Corn always seems to be a perfect side at barbecues. Everyone loves it and it goes with everything. I enjoy it most when tossed with a flavored butter while hot and steamy. In this version, I slather the corn with homemade Cilantro-Lime Butter and sprinkle it with feta cheese. The combination of cilantro, lime, and cheese really elevates this favorite vegetable into something special. Give it a try and I know you'll love it.
Ingredients for Corn with Cilantro-Lime Butter:
Corn:
8 ears corn, husked
1/2 cup crumbled feta cheese
2 tablespoons chopped cilantro
Cilantro-Lime Butter:
2 sticks unsalted butter, room temperature
3 tablespoon chopped cilantro
3 cloves garlic, minced
2 limes, zested
1/2 teaspoon coarse black pepper
1/2 teaspoon Kosher salt
Time-Saving Tip: This butter can be made in advance and refrigerated for a few days or frozen.
Let's see what we need.
We're ready to cook.
Place the room temperature butter in a bowl. With a wooden spoon mix all of the ingredients together until well combined. If you are not using the butter right away and would like to freeze it, it‘s best to wrap it up well in plastic wrap. Put a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap as a guide and shape the butter into a log. This makes it easier to cut off pieces.
Husk the corn. I like to cut the ears in half, but this is optional. Bring a pot of water to a boil and drop the corn in. Cook for eight minutes and then transfer the corn to a bowl. Add as much butter as you would like, I used three-quarters of it, and gently toss. Sprinkle with the two tablespoons of chopped cilantro and cheese.
It's ready! Total deliciousness. Corn with Cilantro-Lime Butter is so easy to prepare and everyone loves it. Give it a try and I know you'll love it.
Enjoy!
Corn with Cilantro-Lime Butter:
vegetable/side
Corn:
8 ears corn, husked
1/2 cup crumbled feta cheese
2 tablespoons chopped cilantro
Cilantro-Lime Butter:
2 sticks unsalted butter, room temperature
3 tablespoon chopped cilantro
3 cloves garlic, minced
2 limes, zested
1/2 teaspoon coarse black pepper
1/2 teaspoon Kosher salt
Place the room temperature butter in a bowl. With a wooden spoon mix all of the ingredients together until well combined. If you are not using the butter right away and would like to freeze it, it‘s best to wrap it up well in plastic wrap. Put a piece of plastic wrap on the counter. Then I place the butter on top in a log. While wrapping it up, I use the plastic wrap as a guide and shape the butter into a log. This makes it easier to cut off pieces.
Husk the corn. I like to cut the ears in half, but this is optional. Bring a pot of water to a boil and drop the corn in. Cook for eight minutes and then transfer the corn to a bowl. Add as much butter as you would like, I used three-quarters of it, and gently toss. Sprinkle with the two tablespoons of chopped cilantro and cheese.
Time-Saving Tip: This butter can be made in advance and refrigerated for a few days or frozen.
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