Yields 6 servings
6 ears of fresh corn on the cob
3/4 cup of butter
1/4 cup fresh cilantro, finely chopped
1 lime, zest and juice
1 tsp. salt
1 tsp. pepper
3/4 tsp. cayenne pepper
Preheat oven to 400 degrees F.
Put the butter in a mixing bowl and using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt, pepper and cayenne. Use immediately or refrigerate.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil.
Roast until hot and steaming, about 25 minutes.
Calories 305; Fat 24g; Saturated Fat 14g; Cholesterol 60mg; Sodium 561 mg; Carbohydrate 23g; Fiber 3g; Sugars 5g; Protein 4g