Cilantro Lime Corn
  • ½ stick (4 tablespoons) butter, softened
  • zest and juice of two limes
  • ½ cup (a good handful) cilantro leaves and stems
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • 4 cups of corn (I used a bag of frozen yellow kernels)
  • 1 cup of water
  1. Pulse the cilantro leaves and stems in the food processor until finely chopped
  2. Add the butter, lime zest and juice, cayenne pepper and salt
  3. Pulse until well combined. You'll need to scrape down the sides of the bowl on occasion.
  4. Set the butter aside. Refrigerate if making ahead of time.
  5. Heat the corn and water in your largest skillet over medium high heat.
  6. Cook until the corn is warmed through and nearly all of the water has been cooked away. Adjust the heat if necessary.
  7. Stir the lime cilantro butter and any juices that may have collected into the corn. Let the butter melt and coat the kernels.
Recipe by Lydia's Flexitarian Kitchen at