Post by applecrisp1 on Sept 5, 2020 19:48:19 GMT -5
I've only had a corn on the cob a couple times this summer. I've made this a few times over the years (I just wing the amounts). Something different from the usual.
Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup
I've never made this version --- it was from the old CLBB.
I just let butter soften at room temp. Then mix in the other ingredients with a fork to blend. You can wrap it in a small piece of saran wrap and mold into a "log" and and refrigerate (then later slice it into individual rounds), or put in a small decorative dish for guests to take from. Remove corn from the grill, and spread some of the butter on the hot corn... or put cubes of the butter over the fish before baking
1/4 pound butter (1 stick), room temperature (very soft)
2 teaspoons chili powder
1/4 tsp. lime zest
Juice of 1/2 Lime
1 pinch of sea salt
Roasted Corn on the Cob with Cilantro Lime Butter
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup
I've never made this version --- it was from the old CLBB.
I just let butter soften at room temp. Then mix in the other ingredients with a fork to blend. You can wrap it in a small piece of saran wrap and mold into a "log" and and refrigerate (then later slice it into individual rounds), or put in a small decorative dish for guests to take from. Remove corn from the grill, and spread some of the butter on the hot corn... or put cubes of the butter over the fish before baking
1/4 pound butter (1 stick), room temperature (very soft)
2 teaspoons chili powder
1/4 tsp. lime zest
Juice of 1/2 Lime
1 pinch of sea salt