Fresh Corn With Lime And Cilantro Recipes

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

CORN WITH CILANTRO-LIME BUTTER

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

FRESH CORN WITH LIME AND CILANTRO

Steps:

• Microwave method for cooking corn: husk corn and wash off any loose silk. Place wet corn into Ziploc bag. Place bag in microwave and cook 4 minutes; rotate ears and cook 2 more minutes. Let sit 2 minutes to finish cooking. Cool five minutes and then slice kernels off the cob.
• Combine corn kernels, lime juice, lime zest, butter, salt and pepper. **Can be made ahead up to this point.
• Just before serving, add cilantro and toss to combine. If desired, garnish with lime slices and sprig of cilantro.

ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER

Steps:

• 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.
• 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.

CILANTRO TOMATO CORN SALAD

Steps:

• Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
• Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

GRILLED CORN WITH LIME-CILANTRO BUTTER

Steps:

• 1. Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well.
• 2. Grill the corn on a medium-hot grill for 10 minutes, turning occasionally.
• 3. Transfer the lime-cilantro butter to a serving bowl and serve with the corn.

CORN ON THE COB WITH CILANTRO-LIME BUTTER

Steps:

• Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
• Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
• Remove husks; serve with cilantro-lime butter.