Cilantro Corn Recipes

Steps:

• In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square)., Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

Steps:

• Microwave method for cooking corn: husk corn and wash off any loose silk. Place wet corn into Ziploc bag. Place bag in microwave and cook 4 minutes; rotate ears and cook 2 more minutes. Let sit 2 minutes to finish cooking. Cool five minutes and then slice kernels off the cob.
• Combine corn kernels, lime juice, lime zest, butter, salt and pepper. **Can be made ahead up to this point.
• Just before serving, add cilantro and toss to combine. If desired, garnish with lime slices and sprig of cilantro.

Steps:

• Preheat oven to 400 degrees F.
• Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
• Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.

Steps:

• Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
• Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
• To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Steps:

• In 2-quart saucepan, heat butter over medium heat until melted. Stir in chiles, onion and garlic; cook and stir until onion is transparent.
• Stir in corn, water, epazote and salt. Cover and cook over low heat until corn is tender; drain. Serve hot with cilantro and lime juice.

Steps:

• 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.

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

Steps:

• 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.

Steps:

• Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
• Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
• Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.