Parmesan Corn Butter

This simple, flavor-packed corn, lime and cheese butter from F&W’s Kay Chun is great on grilled steaks, fish and chicken, as well as on grilled vegetables.

Slideshow: Corn Recipes
  • Total Time:
  • Servings: Makes 1 cup

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  • 1 ear of corn, shucked
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • Pepper
  • Grilled fish, chicken or steak, for serving

How to make this recipe

  1. In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots, about 10 minutes. Let cool slightly. Cut the kernels off the cob and transfer to a bowl. Stir in the butter, cheese, lime zest and lime juice and season with salt and pepper. Serve with grilled fish, chicken or steak.

Make Ahead

The corn butter can be refrigerated for 3 days or frozen for up to 1 month.

Contributed By Photo © John Kernick Published September 2014

455506 recipes/parmesan-corn-butter 2014-08-08T22:07:08+00:00 Kay Chun summer|barbecue-cookout|fathers-day|dips-and-spreads|sauces-and-condiments|basic-easy|fast|make-ahead|staff-favorite|vegetarian|weeknight-dinner september-2014 recipes,parmesan-corn-butter 455506

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