My friends, those days are over. This recipe was revolutionary. And Memorial Day was the perfect stage for it.
We all know my obsession with cilantro and lime is beyond therapy at this point. This was just another shot of pure heaven in food form. I can't wait to try other spreads on grilled corn - it added so much flavor, and made each bite something to remember.
Corn on the cob screams summertime - the next time you serve it to your family (and there are many opportunities coming up over the next few months for it), I highly recommend this recipe. Plus, it's Martha Stewart's recipe... she's yet to steer me wrong. Enjoy!
Grilled Corn with Cilantro Butter
adapted from Martha Stewart's recipe for smaller portions
4 ears corn, husked
1/4 C packed fresh cilantro, chopped
1/4 t finely grated lime zest
1 t fresh lime juice
1/3 stick butter (or you can use olive oil)
grated Parmesan cheese
In a mini food processor, blend cilantro, salt, lime zest, lime juice and butter until a paste forms.
Heat grill to medium high. Spread cilantro butter mixture over all 4 ears of corn and season with more salt. Grill corn, turning occasionally, until nicely charred and vibrant in color (about 10-12 minutes). Brush again with cilantro butter and sprinkle with Parmesan cheese. Serve warm.
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