Cilantro Lime Corn
The intensely flavored cilantro lime butter mellows and turns into a sauce in the pan.
Servings: 6 servings
Ingredients
- 1/2 stick butter, softened (4 tablespoons)
- zest and juice of two limes
- 1/2 cup cilantro leaves and stems (a good handful)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 4 cups corn (I used a bag of frozen yellow kernels)
- 1 cup water
Instructions
- Pulse the cilantro leaves and stems in the food processor until finely chopped
- Add the butter, lime zest and juice, cayenne pepper and salt
- Pulse until well combined. You'll need to scrape down the sides of the bowl on occasion.
- Set the butter aside. Refrigerate if making ahead of time.
- Heat the corn and water in your largest skillet over medium high heat.
- Cook until the corn is warmed through and nearly all of the water has been cooked away. Adjust the heat if necessary.
- Stir the lime cilantro butter into the corn. Let the butter melt and coat the kernels.