Brighten up your summer meal with this fresh and tasty corn-on-the-cob recipe. The versatile seasoned butter is also delicious on grilled tuna steaks, chicken breasts, or toasted baguette slices.
Recipe by Co+op, stronger together, reprinted with permission
Makes
6 servingsIngredients
- ¼ pound 1 stick unsalted butter, room temperature
- 2 tablespoons cilantro finely chopped
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 6 ears of corn shucked
- ½ teaspoon chili powder optional
- ½ teaspoon salt optional
Instructions
- Bring a large pot of water to boil on the stove. While waiting for the water to boil, blend together the butter, fresh cilantro, and cumin in a bowl or food processor. Add the lime juice and mix until incorporated; set aside. Place corn in boiling water, and cook for 3 to 5 minutes until kernels are bright yellow and just tender. Remove from the heat and drain.
- Spread the seasoned butter on hot corn, dust with chili powder and salt if desired, and serve immediately. Wrap any leftover butter in plastic wrap or waxed paper.
