Spicy Herb Butter...

For corn on the cob! Get recipe after the break...

Corn with Lime, Cilantro and Chili Butter

• 2 tsp serrano or jalepeno pepper (optional)
• 1/2 cup (generous) cilantro leaves
• 1 large lime, zest and juice
• 1/2 cup salted butter, softened
• 12 ears of fresh corn, husked with the silk removed
• sea salt, as needed

Sliver the pepper, if using, on a cutting board. Place the slivered peppers, cilantro and lime zest in a pile on a cutting board and mince together until fine with a chef’s knife.

In a medium bowl with high sides, place the butter, minced cilantro, and lime juice. Mix until well combined, being careful not to splash the lime juice. If you are having trouble mixing the juice into the butter, use a whisk. It will combine. Just give it what for.

Place the butter on a sheet of plastic wrap and roll into a log. Refrigerate until firm, at least an hour. The butter may be made ahead of time and will keep in the refrigerator for up to a week.

Cook the husked corn for 5 minutes in a large pot of boiling water. Slice the herbed butter and slather over hot corn. If desired, sprinkle with sea salt.

Rewrap any unused butter and save for the next feast of corn.

recipe originally posted by Christies corner 

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