Description
This zesty butter is the perfect accompaniment for fresh corn on the cob. It can also spice up baked potatoes, give bland zucchini a lift, and make almost any vegetable brighter.
Scale
Ingredients
- 2 teaspoons 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
Instructions
- 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 or parchment paper 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.