Corn on the Cob with Cilantro-Lime Butter


Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.


  • 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


  1. 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.

  2. 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.

  3. 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.

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