Thursday, May 28, 2015

144.4...Sweet Corn with Cilantro Lime Butter

Here is the recipe for the fabulous Sweet Corn with Cilantro Lime Butter that I made over the weekend to go with my Chili Marinated Grilled Chicken Breasts with Avocado Salsa and the Cilantro Lime Rice. Just try it once...I promise it will be your go-to corn for the summer!


Sweet Corn with Cilantro Lime Butter (Serves 4)

Recipe adapted from For the Love of Cooking

Ingredients:

1/2 stick unsalted butter, softened
1/4 cup chopped cilantro leaves, chopped finely
1/2 lime, zested and juiced
Sea salt, to taste
4 ears of corn, shucked and cleaned
Optional: cotija cheese, grated

Directions:

1. In a small bowl, mix the butter, chopped cilantro, lime zest, lime juice, sea salt and cayenne pepper thoroughly. 

2. Preheat grill. (Or can bake in oven at 400 degrees for 20-25 minutes.) 

3. Coat each ear of corn with the cilantro lime butter and wrap individually in foil. Place on grill and close the lid. Cook (turning every 5 minutes) for 15-20 minutes or until kernels are tender when pierced with a knife.

4. Optional: sprinkle cottage cheese on top.



My husband was working late again last night so I did what I usually do: make salmon. I found a recipe for Maple Salmon on AllRecipes.com that I had all the ingredients for so I went with that.


So glad I did. It turned out amazing. I will share the recipe soon! To go along with the salmon and asparagus, I had a salad. Gotta get your veggies in!


Breakfast was the usual favorite:


After I dropped the kids off at school, I went to a cooking class at Great News taught by Phillis Carey. Today's class was "It's Better with Buttermilk!" You know when you buy buttermilk and only need half a cup? What the heck do you do with the rest? Now I don't have that problem because I have a bunch of new recipes using buttermilk that were fabulous!

The first plate has two different recipes on it: Savory Herb Buttermilk Scones and Shrimp and Bibb Lettuce Salad with Hearts of Palm, Cucumbers, and Avocado Buttermilk Dill Dressing:


Both were fabulous. The scone was very biscuit like and would be perfect to serve with all sorts of things! The dressing on the salad was amazing. 

The next plate also had two recipes. Oven-Fried Buttermilk Brined Chicken Breasts and Buttermilk Mashed Potatoes:


My first thoughts after trying both were "when can I make this??" The chicken tasted like fried chicken but it was baked in the oven. And who knew that putting buttermilk in mashed potatoes could be so amazing!! 

Last up was dessert. I bring to you Buttermilk Lemon Chess Pie:


I had never heard of chess pie before. It is what sugary pie dreams are made of. It reminded me of creme brûlée in pie form. Again...when can I make this????

What do you do with leftover buttermilk? 

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