Corn on the cob with coriander butter

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10 min


8 servings and 3/4 cup (175 mL) butter

* PLUS Grilling Time: 8 minutes
Corn on the cob with coriander butter


  • 1/2 medium bunch cilantro
  • 1 green onion
  • 1/3 cup cold butter
  • 8 cobs corn


  • Remove coriander leaves from stems and coarsely chop. Roughly chop green onion. Place both in bowl of a food processor fitted with a metal blade. Whirl until finely chopped. Cut butter into cubes, then add. Whirl until coriander and onion are evenly distributed. Remove from food processor. Form butter into 2 small logs and wrap with plastic or place in an airtight container. Butter will keep in the refrigerator up to 5 days or in the freezer up to 1 month.
  • To grill corn, peel back husks without entirely removing from cobs. Peel off and discard silk. Re-cover corn with husks and tie with string or a piece of husk. Soak cobs in water at least 5 minutes before grilling. Preheat barbecue to medium-high. Place cobs on grill, turning frequently until charred, at least 8 minutes. Watch closely for flare-ups. Remove and peel back husk when cool enough to handle. Or, instead of grilling, bring a large pot of salted water to a boil. Shuck corn and remove silk. Place cobs in saucepan. If all cobs won’t fit, break some in half. Boil, partially covered, until tender, from 6 to 8 minutes. Drain. Serve with coriander butter.

Nutrition (per serving)

  • Calories
  • 161,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 30.3 g,
  • Fat
  • 5 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 56 mg.

Fragrant coriander adds a refreshing new twist to traditional corn on the cob.