Corn with Cilantro-Cumin Butter

Ingredients

• 113 g (1 stick; 1/4 pound)unsalted butter, at room temperature
• 8 g (2 tablespoons)fresh coriander, finely chopped
• 1 teaspoonground cumin
• 30 ml (2 tablespoons)fresh lime juice
• 6ears of corn, husks removed
• 1/2 teaspoon (optional)chilli powder
• 1/2 teaspoon (optional)salt

Instructions

1. 1

   Make the butter

   Bring a large pan of water to the boil. While it heats, mix the butter, fresh coriander and cumin in a bowl or food processor. Stir in the lime juice until combined, then set the mixture aside.

2. 2

   Cook the corn

   Add the corn to the boiling water and cook for 3 to 5 minutes, until the kernels are bright yellow and just tender. Take the pan off the heat and drain the corn.

3. 3

   Season and serve

   Spread the flavoured butter over the hot corn and sprinkle with chilli powder and salt, if using. Serve straight away. Wrap any leftover butter in cling film or waxed paper.

What is corn with coriander-cumin butter?

It is a simple corn-on-the-cob side dish dressed with a savoury, citrusy butter. Corn with flavoured butter is a flexible way to serve fresh cobs; this version combines coriander, cumin and lime.

The recipe does not specify a particular regional origin. Its appeal is in the contrast between sweet, just-tender kernels and the tangy, spiced butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 4g protein, 24g carbs, 13g fat.

The corn provides most of the carbohydrates, while butter contributes most of the fat and saturated fat. There is a modest amount of protein from the corn; pair a cob with beans or another protein-rich dish and extra vegetables for a more balanced plate.

Making the flavoured butter

Room-temperature butter: it blends more easily with the chopped coriander and cumin than cold butter does. Mix until the herbs and spice are spread through it.

Lime juice: add it after combining the butter, coriander and cumin, then mix until incorporated. The butter may look slightly loose, but it is ready to spread on the hot corn.

Getting the corn tender

Boiling water: wait until the pan is at a full boil before adding the cobs, so the stated cooking time begins from a consistent point.

Doneness: check the kernels after 3 minutes. They should look bright yellow and feel just tender; cook for up to 5 minutes if needed, rather than leaving them in the water until soft.

Seasoning and serving

Hot cobs: spread the butter over the corn as soon as it has drained, while the heat helps it coat the kernels. Turn each cob as you butter it for more even coverage.

Optional finish: chilli powder adds warmth, while salt sharpens the flavour. Taste the butter first, then add either seasoning to suit.

Timing and what to serve alongside

The corn cooks in just 3 to 5 minutes once the water boils, and the butter can be mixed while it heats. Have serving plates ready so the corn can be dressed and eaten hot.

Serve it alongside grilled vegetables, beans or a main dish with a savoury sauce. The lime and spices also sit comfortably beside simply cooked fish or chicken.

Recipe notes & tips

• Set the butter out ahead of time so it is soft enough to mix.
• Chop the coriander finely so it distributes through the butter.
• Start checking the corn at 3 minutes to avoid overcooking it.
• Drain the cobs well so water does not dilute the butter.
• Butter the corn while it is hot for easier spreading.
• Keep any leftover butter wrapped and chilled for another use.

Variations

• Add black pepper: grind a little into the butter for a sharper finish.
• Increase the lime: add a little extra juice for a more citrus-forward flavour.
• Use smoked paprika: swap it for the chilli powder for a smoky note.
• Add extra coriander: stir more finely chopped leaves into the butter just before serving.
• Grill the corn: cook the cobs on a barbecue instead of boiling, then spread with the prepared butter.

Common mistakes to avoid

• Using cold butter: it is difficult to mix evenly, so let it soften at room temperature first.
• Adding corn before the water boils: wait for a full boil so the cooking time is reliable.
• Overcooking the cobs: check them after 3 minutes and stop when the kernels are just tender.
• Not draining the corn: excess water can make the butter slide off, so drain the cobs thoroughly.
• Adding all the optional seasoning at once: taste first, then sprinkle on salt and chilli to your preference.

How to store

Keep leftover flavoured butter wrapped in the fridge and use within 4 days. Reheat leftover corn until hot, or remove the kernels and warm them in a pan with a little of the butter.

Frequently asked questions