Corn on the cob with cilantro butter, what a great treat for all seasons!
Do you like sweet corn?
I love it.
When I was a child we would go play in the corn fields around our house and try to set our teeth in a fresh corn cob from time to time…
Problem was: that type of corn was much tougher than sweet corn.
So we were always disappointed that it didn’t taste as sweet as the canned corn. Later on we learned that the farmers would only grow a type of corn near our neighbourhood to feed their animals with. Which obviously didn’t make it suitable for human consumption.
So the only sweet corn available in the supermarket was the canned one.
But I liked that one as a child. That sweetness that’s in it, I loved it in salads. And in soups: my mom made this delicious sweet corn and smoked tofu soup from time to time.
My siblings hates it, but I loved it.
Corn on the Cob with Cilantro Butter
However the corn cobs at my local farmers market here in Spain however are a real treat. I’m not a sweet tooth at all but the savory sweetness of corn makes me salivate instantly.
And the best friend for corn if you ask me is: butter!
I made a batch of compound butter the other day with fresh cilantro and a pinch of my homemade taco seasoning. And I also added some fresh flavors as well: cilantro and lime zest.
Are you looking for more dinners to incorporate that homemade cilantro compound butter?
And here’s yet another match for it: also check out my spicy chili hamburger steak!
- 2 fresh sweet corn cobs
- 1 handful fresh cilantro chopped finely
- zest of 1 lime
- 3 tbsp unsalted butter very soft
- ⅓ tsp homemade taco seasoning
Add the chopped cilantro to a small mixing bowl together with the smooth butter, taco seasoning and lime zest. Also add a pinch of salt.
- Then stir the butter and cilantro until well mixed. Place the butter back in the fridge for a couple of minutes until it is easier to shape it.
- You can roll it into a sausage shape in some cling film or make quenelles or spread it in any mould you want.
- Then place the butter back in the fridge to chill and set. In the meantime peel the corn (you can keep the husks, dry them and make tamales with it later if you like).
- Trim the ends.
- Fill a large pan with water, add a pinch of salt and bring it to a rolling boil over high heat. Once boiling, add the corn cobs and turn the heat low.
- Let the corn cook for 10 to 15 minutes. Then turn off the heat and remove the corn with a slotted spoon. You can chop it into smaller pieces if you want. Drain the hot water and add the corn back to the hot pan. Add the cilantro butter to it and shake the pan well. Put a lid on in and let the butter melt for 2 minutes. Sprinkle with extra salt and scoop the corn onto a serving dish. Drizzle with the remaining melted cilantro butter that is still in the pan. Serve warm.