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Corn on the Cob with Cilantro-Lime Butter


  • 1 lime
  • 1 teaspoon finely snipped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine, softened
  • 6 ears corn, husks and silk removed


  1. Zest lime using Lemon Zester/Scorer; finely chop zest to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice.
  2. In small bowl, combine lime zest, juice, cilantro, salt and softened butter; mix well. Refrigerate butter mixture for 30 minutes.
  3. Bring 4 quarts water to a boil in covered Professional Stockpot over high heat. Trim ends from ears of corn. Carefully add corn to boiling water. Cover; return water to a boil. Turn off heat and let corn stand, covered, 8-10 minutes or until crisp-tender.
  4. Remove corn and serve immediately with butter.

Yield: 6 servings

Recipe credit: Pampered Chef

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