Welcome Back to QCK!
As we all know, no summer meal is complete without corn on the cob. All it needs is butter and salt, but that doesn’t mean we can’t switch up the classics sometimes. So, today I’m sharing my favorite way to eat corn on the cob, with cilantro, chile and lime butter.
This recipe is part of my Perfect BBQ Menu, which you can find by clicking on that hyperlink. I love this recipe with BBQ because the fresh, tangy flavors balance out the heavy meat, mac and cheese and cornbread.
This butter is so good honestly, I could put it on everything. But I love it on corn because you get almost an elote vibe with the lime and creamy butter, but it’s a little lighter. I love the little spice you get from the chiles to balance out the sweet corn and the cilantro is just fresh and summery. I sprinkle it with a little bit of flaky sea salt just for texture.
Here the corn is pictured on a tray because I think it’s a fun way to serve corn and all the toppings. This way, you don’t lose the butter over by the rolls and the salt doesn’t go to someones table. It might seem self explanatory, but it’s just nice to have everything together. This works especially well if you have to have a couple different butters and other toppings for the corn, so everyone knows it all goes together. Like a charcuterie board for corn.
Substitutions and Add On’s
- Jalapeño can be swapped for any pepper you like depending on how mild or spicy you want.
- Cilantro can be omitted if you don’t like it.
- You can also add: Lime juice, a mix of peppers.
- 8 Ears of Sweet Corn, steamed or grilled
- 1/2 C Very Cold Heavy Whipping Cream or Unsalted Butter, room temp
- 1 Red or Green Jalapeño, small diced, seeds removed
- 2 Tbsp Cilantro, minced
- 1 small clove Garlic, minced
- 1 Tsp Lime Zest
- Flaky Sea Salt for serving
- In a medium bowl with an electric mixer fitted with a whisk attachment, combine butter or heavy cream, jalapeño, cilantro, garlic and lime zest.
- If using butter, whip until well combined.
- If using heavy cream, whip, on high, well past the point of whipped cream until the milk solids and water begin to separate.
- Remove the milk solids and discard the liquid.
- Dry the milk solids and refrigerate until ready to serve.
- Serve butter on warm corn.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!