Corn on the Cob with Spicy Cilantro Butter
Corn on the Cob with Spicy Cilantro Butter might be a good recipe to expand your side dish recipe box. One serving contains 154 calories, 3g of protein, and 10g of fat. This recipe serves 4 and costs 98 cents per serving. 99 people were impressed by this recipe. If you have ears of corn, unsalted butter, red jalapeno pepper, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so outstanding. Similar recipes include Corn on the Cob with Cilantro-Lime Butter, Corn on the Cob in Cilantro and Lime Butter, and Grilled Corn on the Cob with Cilantro Butter & Lime.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
4 ears of corn, husked
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground pepper
1 teaspoon grated lime zest, plus wedges for serving
1 red jalapeno pepper, seeded and finely chopped
3 tablespoons unsalted butter, at room temperature
Equipment:
grill pan
grill
bowl
Cooking instruction summary:
Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top. We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.
Step by step:
1. Preheat a grill or grill pan to medium high.
2. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside.
3. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes.
4. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top.
5. We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes.
Nutrition Information:
covered percent of daily need
