I salivate at the thought of gnawing tender corn kernels, bursting with sweet juice, right off of a grilled corn cob. I also love cilantro (it must be genetic) so much that I'll eat a sprig of it just to perk up my palate. So when Sara showed off her recipe for chili-lime corn, I swooned.
Inspired, I went to the store, picked up a few plump ears of yellow corn, and got the Weber sizzling. Like Sara, I wanted a cob topping that would both play up the sweetness of the corn and counterbalance it with a bright cilantro flavor. But unlike her, I wanted to make cilantro sing as a the star of the condiment. To do this, I majorly upped the herb ante and cut out the chili powder. The result? A topping that's pure cilantro—a perfect, herbaceous match for yellow or white corn.
Keep reading to get the simple recipe.
3 tablespoons salted butter, at room temperature
1/3 cup plus 3 tablespoons cilantro, finely chopped and divided
1 tablespoon lime zest
Juice of 1/2 lime
6 ears yellow or white corn, husks and silk removed
1. Preheat a grill on medium-high. In a small bowl, combine butter, 1/3 cup cilantro, lime zest, and lime juice, mixing until well combined. Using a basting brush, apply the mixture evenly across all ears of corn.
2. Place corn on the grill and turn heat down to medium, rotating until all sides are evenly charred (about 2-3 minutes per side).
3. Arrange corn on a platter, then garnish with remaining cilantro.