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Corn on the Cob with Cilantro Butter
A great summer side dish: corn on the cob with cilantro butter always tastes great!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 225 kcal
Ingredients
- 2 fresh sweet corn cobs
- 1 handful fresh cilantro chopped finely
- zest of 1 lime
- 3 tbsp unsalted butter very soft
- ⅓ tsp homemade taco seasoning
- salt
Instructions
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Add the chopped cilantro to a small mixing bowl together with the smooth butter, taco seasoning and lime zest. Also add a pinch of salt.
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Then stir the butter and cilantro until well mixed. Place the butter back in the fridge for a couple of minutes until it is easier to shape it.
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You can roll it into a sausage shape in some cling film or make quenelles or spread it in any mould you want.
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Then place the butter back in the fridge to chill and set. In the meantime peel the corn (you can keep the husks, dry them and make tamales with it later if you like). Trim the ends.
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Fill a large pan with water, add a pinch of salt and bring it to a rolling boil over high heat. Once boiling, add the corn cobs and turn the heat low.
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Let the corn cook for 10 to 15 minutes. Then turn off the heat and remove the corn with a slotted spoon. You can chop it into smaller pieces if you want. Drain the hot water and add the corn back to the hot pan. Add the cilantro butter to it and shake the pan well. Put a lid on in and let the butter melt for 2 minutes. Sprinkle with extra salt and scoop the corn onto a serving dish. Drizzle with the remaining melted cilantro butter that is still in the pan. Serve warm.
