Corn on the Cob with Herb Butters - Cilantro-Lime
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- 1/4 cup butter or margarine, softened (I use Country Crocks Churn Style)- 1 Lime- 1 Tablespoon finely snipped fresh cilantro- 1/4 Teaspoon salt- 6 Ears corn, husks and silk removed
1. For cilantro-lime butter, place butter in small batter bowl. Zest lime using Lemon Zester/Scorer; finely chop zest to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice (I use the whole lime and juice it without measuring). Finely snip cilantro with Kitchen Shears. Add zest, juice, cilantro and salt to softened butter; mix well. Fill Corn butterer with butter mixture; refrigerate 30 min.
2. For corn, bring 4 quarts water to a boil in covered pot over high heat. Trim ends from ears of corn using chefs knife. Firmly twist Corn Cob Nobs into ears. Carefully add corn to boiling water. Cover; return water to a boil. Turn off heat and let corn stand, covered. 8-10 minutes or until crisp-tender. Remove corn and serve immediately with butter.
Number of Servings: 6
Recipe submitted by SparkPeople user ENADAL.
2. For corn, bring 4 quarts water to a boil in covered pot over high heat. Trim ends from ears of corn using chefs knife. Firmly twist Corn Cob Nobs into ears. Carefully add corn to boiling water. Cover; return water to a boil. Turn off heat and let corn stand, covered. 8-10 minutes or until crisp-tender. Remove corn and serve immediately with butter.
Number of Servings: 6
Recipe submitted by SparkPeople user ENADAL.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 8.1 g
- Cholesterol: 6.0 mg
- Sodium: 182.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 0.3 g
- Protein: 4.6 g
Member Reviews