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Cilantro-studded Corn off the Cob w/ Sweet Butter

This side is exceptional when made with fresh corn, but you can use canned or frozen corn in a pinch. It's easy and couldn't be more delicious.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Buffet, Dinner, Side Dish
Servings 8

Ingredients
  

  • 10-12 ears Corn
  • 1 can Beer
  • ½ cup Sugar
  • ¼ cup Salt
  • ½ cup Melted Sweet Butter
  • 1 tsp Additional Salt
  • ¼ cup Chopped Cilantro
  • Zest & Juice of One Lime

Instructions
 

  • Husk and boil Corn for about 6 minutes in boiling water with Beer, Sugar and ¼ cup of Salt.
  • Drain and cool corn. Take a Bundt cake pan and place an ear of corn on top of the center hole to use as a stand and run sharp knife down the corn to remove the kernels which will fall into the base of the cake pan.
  • Place corn kernels in a mixing bowl and add Melted Sweet Butter, 1 tsp Additional Salt, Cilantro, Lime Zest and Lime Juice.
Keyword Butter, Cilantro, Corn, Sweet Butter