Best Corn With Scallion Lime Butter Recipes

CORN WITH SCALLION-LIME BUTTER

Steps:

• Pulse 1/2 stick softened butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.

CORN WITH GINGER-SCALLION BUTTER

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Pulse 6 tablespoons softened butter, 3 sliced small scallions, 1 tablespoon grated ginger, 1/2 teaspoon each toasted sesame oil and kosher salt and a pinch of red pepper flakes in a mini food processor until combined. Spread the mixture on 4 grilled ears of corn.

FRESH CORN WITH LIME AND CILANTRO

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.

CORN WITH LIME-SAGE BUTTER

Steps:

• Mix 4 tablespoons softened butter, 1 1/2 tablespoons chopped sage and 1 tablespoon each lime zest and juice. Season with salt and pepper. Boil 4 ears of corn, about 5 minutes; drain and spread with the butter.

CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER

Steps:

• Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
• Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.

GRILLED CORN WITH CUMIN SCALLION BUTTER

Steps:

• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt. Finely chop enough scallion greens to measure 1/3 cup. In a saucepan melt butter with cumin salt, stirring, and stir in scallion greens and lemon juice. Cool butter.
• While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with some butter and reassemble husks over ears. Chill remaining butter, covered. Peel off a few layers of husks and tear lengthwise into narrow strips. Tie ends of reassembled ears with strips of husks. Corn may be prepared 1 day ahead and chilled, covered.
• Prepare grill.
• Grill corn on a rack set 5 to 6 inches over glowing coals, turning it occasionally, 20 minutes. (Alternatively, in a shallow baking pan roast corn in middle of a preheated 450°F. oven, turning it occasionally, 35 minutes.) Reheat remaining cumin scallion butter.
• Serve corn with melted butter.

CORN WITH CILANTRO-LIME BUTTER

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.

CORN WITH CHILE-LIME BUTTER

Steps:

• Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
• Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese.

CORN WITH SCALLION-LIME BUTTER

Steps:

• Pulse 1/2 stick softened unsalted butter, the grated zest of 1 lime, 2 sliced scallions and 1/4 teaspoon kosher salt in a food processor. Boil 4 ears of corn until tender, about 4 minutes. Drain and spread with the butter. Season with salt and pepper.