Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Corn on the Cob with Cilantro-Lime Butter 3.0 (19) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 4 Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave. Cook Mode (Keep screen awake) Ingredients 4 ears corn 4 tablespoons (½ stick) unsalted butter, room temperature 2 tablespoons coarsely chopped cilantro ½ teaspoon grated zest of lime 1 ½ teaspoons freshly squeezed lime juice ¼ teaspoon chili powder Coarse salt and ground pepper Directions Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender. Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended. Remove husks; serve with cilantro-lime butter. Cook's Notes Cilantro, lime, and chili powder are a classic Mexican combination. For a different taste, try substituting fresh basil for the cilantro, and lemon zest and juice for the lime when making the butter. Add 1 small garlic clove, finely chopped, and omit the chili powder. Originally appeared: Everyday Food, September 2006 Rate It PRINT