Grilled Corn With Lime Cilantro Wasabi Butter
Delight in the flavors of summer with this grilled corn on the cob recipe featuring a zesty Lime Cilantro Wasabi Butter. The herb-infused butter is a harmonious blend of fresh cilantro, tangy lime zest, and a kick of spicy wasabi, elevating the smoky sweetness of the grilled corn. With each bite, you'll savor the perfect balance of vibrant flavors that make this dish the star of any barbecue or summer gathering.
— Constant Cookbook
Ingredients
- 1 stick of butter, softened to room temperature
- Zest of 1 lime
- 2 tablespoons finely chopped cilantro
- big 'ol squirt of wasabi paste (1 tablespoon-ish)
- corn in husk
Instructions
- Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that worked really well. Place in refrigerator (or freezer if you're in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.
- Grill the corn on the cob: Preheat grill to 550F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes. Elise of Simply Recipes does not soak her corn, but both methods work really well. Remove corn from water, shake off excess water. Grill on for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful! it's hot!). Top with slice of Lime Cilantro Wasabi Butter. Enjoy your deliciously grilled corn on the cob.
Cook Time
15M
Prep Time
PT10M
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