This grilled corn with cilantro lime wasabi butter recipe (courtesy of Steamy Kitchen) is the perfect side to your next grilled meal!
- 1 stick of butter, softened to room temperature
- Zest of 1 lime
- 2 tablespoons finely chopped cilantro
- 1 tablespoon of wasabi paste
- Corn in husk
Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. Place in refrigerator (or freezer if you’re in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.
Grill the corn on the cob: Preheat grill to 550F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). Grill for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk. Top with slice of Lime Cilantro Wasabi Butter.