Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Grilled Corn with Cilantro Butter 3.8 (37) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 12 Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer. Ingredients 1 cup packed chopped fresh cilantro 1 stick unsalted butter, room temperature ½ teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice Coarse salt 12 ears corn, husked Grated cotija or parmesan cheese, for sprinkling Directions Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor. Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm. Cook's Notes Cilantro butter can be refrigerated for up to 3 days. Bring to room temperature before using. Rate it Print