Ingredients

• 6 ears corn, shucked
• Cilantro Lime Butter, recipe follows
• 2 sticks unsalted butter, at room temperature
• 1/4 cup chopped cilantro leaves
• 1 lime, zested and juiced
• 2 teaspoons salt
• 3/4 teaspoon cayenne pepper

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Instructions

1. Preheat oven to 400 degrees F. 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. Serve with extra butter on the side.
2. Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate. Yield: 3/4 cup