Mexicali-Style Corn with Lime Butter and Cilantro Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 tablespoons unsalted butter, slightly softened Grated zest and juice of 1 lime 1 teaspoon honey Kosher salt 2 tablespoons canola oil 1 small red onion, finely diced 1 jalapeno chile, finely diced 1 red bell pepper, finely diced 2 cloves garlic, finely chopped 5 ears of corn on cob, grilled and removed from cobs Freshly ground black pepper 1/4 cup coarsely chopped fresh cilantro leaves
			Whisk together the butter, lime zest and juice, honey, and 1 teaspoon salt in a small bowl. Place in the refrigerator until firm, approximately 15 minutes, or for up to 1 day. Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the onion, jalapeno, and bell pepper and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds. Stir in the corn and cook until just heated through, 2 to 3 minutes. Add the butter and stir until it just begins to melt and coats the mixture. Remove from the heat, season with salt and pepper, and add the cilantro.