Recipe

		Mexicali-Style Corn with Lime Butter and Cilantro
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.