Ingredients Condiments Compound Butter Parmesan Corn Butter Be the first to rate & review! 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 20 mins Yield: 1 cup Ingredients 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 Directions 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. Rate it Print