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Corn-on-the-Cob with Cilantro-Lime Butter
Teresa Ambra
Corn-on-the-Cob with Cilantro-Lime Butter is outstanding. This fabulous side dish is perfect for summer holidays, backyard barbecues and grilling out with friends. It's baked in the oven rather than grilled. Gluten free.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Side Dish, Veggie
Cuisine
Tex-Mex
Servings
12
Calories
216
kcal
Equipment
1 mixing bowl
1 whisk
aluminum foil
or waxed paper
1 10x15" baking dish
or roaster pan
Ingredients
1x
2x
3x
1
cup
unsalted butter
at room temperature (2 sticks)
1
small
lime
zested and juiced
2
tsp.
sea salt
3/4
tsp.
cayenne pepper
1
bunch
cilantro
washed and torn
12
ears
corn on the cob
shucked
Instructions
Put softened butter in a mixing bowl.
Add cilantro, lime zest, lime juice, salt and cayenne pepper.
Whisk to combine.
Spread Cilantro-Lime Butter on each ear of corn.
Wrap in either aluminum foil or waxed paper (or both).
Bake corn in a 350° oven about 20-30 minutes or until cooked through.
Yield: ¾ cup Cilantro-Lime Butter; 8-12 servings.
Notes
©
Can’t Stay Out of the Kitchen
Nutrition
Calories:
216
kcal
Carbohydrates:
18
g
Protein:
3
g
Fat:
17
g
Saturated Fat:
10
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
41
mg
Sodium:
334
mg
Potassium:
263
mg
Fiber:
2
g
Sugar:
6
g
Vitamin A:
817
IU
Vitamin C:
8
mg
Calcium:
9
mg
Iron:
1
mg
Keyword
corn, gluten free, side dish
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