Just in time for the warm weather -- a recipe that takes advantage of fresh herbs and the appearance of fresh corn. Butter is amped up with lime and fresh cilantro and melts beautifully into grilled corn for added flavor.
- 1 stick of butter, softened to room temperature
- Zest and juice of 1 lime
- 4 tablespoons finely chopped cilantro
- 4 corn on the cob, husks and silks removed
- Salt and Pepper
Make the herb butter: In a small bowl, combine all butter ingredients. Use fork to mash until all the ingredients are well incorporated. Take a large piece of plastic wrap and spread it on your counter. Spoon the butter onto the wrap and fold plastic wrap over the butter. Using your hands, roll the butter into a cylinder shape. Refrigerate the butter for about 3 hours, until it becomes nice and firm. You can make the butter up to 3 days ahead of time.
Preheat your grill. You can also use a grill pan on the stove. While you’re waiting for the grill to heat up, pull the outer husks of the corn down the ear to the base. Strip away the silk from each ear of corn by hand. Discard the silk and fold husks back into place. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. This will prevent the husks from burning on the grill. Remove corn from water, discard the water, and shake off any excess water from the corn.
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
When the corn is done, top each cob with a pad of the cilantro butter. Sprinkle with a little salt and pepper. Serve immediately.