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4 ears corn, shucked
1 lime (1 teaspoon fresh lime juice)
1/2 stick butter
1 TBL cilantro, finely chopped
Salt and ground black pepper
- Cook the corn: choose A or B
A) Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
B) In a large pot, lay in corn on the cob pieces, fill with water, and bring water to a boil. Once water starts to boil, boil for 5 minutes.
- Make Butter spread:
While corn is on the stove, make the cilantro lime butter. Place butter in a zip-lock baggie. Zest lime into baggie then cut 1 lime in half, squeeze the juice into the butter zip-lock baggie. Toss cilantro into baggie and zip shut, except for a tiny corner to let the air out. Gently massage the baggie to combine the butter, lime and cilantro. Once combined, unzip, turn the baggie inside out to lay the mixture on a sheet of saran wrap plastic wrap (note, there will be lime juice that did not mix in with the butter, keep this together with the butter in the plastic wrap). Fold up the plastic wrap to enclose the butter and loose lime juice and roll into a small log. Stick in freezer until ready to use (less than 15 minutes).