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 Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. 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. Rate it Print