Corn on the Cob With Green Coriander Butter Recipe (2024)

I was going to pull my bolted cilantro this week .... Not true now! Can't wait to try this!!!

Be sure to leave some seeds behind so the plants can reseed and come up again next year. I've grown cilantro for so many years that I never have to buy or plant seeds - cilantro comes up all over the garden and yard, LOL. Same thing with basil!

Samin Nosrat always makes me happy. I, too, save the cilantro seeds and will definitely try this recipe. I try to harvest all the cilantro before it bolts and make pesto with it using pepitas instead of nuts. I freeze the pesto in ice cube trays and then store in freezer bags for later use. It is a delicious ingredient to add to food many months after my fresh cilantro is gone.

i can't stop making this recipe. It's joy on plate.

Where do you get fresh green coriander seeds?

I will no longer dread the bolting of my cilantro. Rather, I'm going to plant 3x as many plants so that I might have an endless supply of this butter. So far I've put it on corn, salmon, and green beans, all with great effect.I even forgot to add the chiles and this was not lacking flavor. Can't wait to make it properly with the added spice.

I find the best way to grill corn is to just leave it in the tightly wrapped husk, no need to spoil a perfect wrapping, and put it on a hot grill. Turn every 15 minutes, and cook 45 minutes to an hour depending on how much char you like. The silk peels right off when husked. Be careful, the inner leaves can be hot.

This will be on the menu for my next BBQ.Please consider cooking corn the easy way: the microwave. Put the corn, with husk still on, in the microwave for about two minutes (more or less depending on ear size). Remove from microwave and, still with the husk on, wrap in a dry kitchen towel and leave on the counter for five minutes or so. Remove husk (everything will come off very easily) and proceed with grilling to finish. I often cook two ears at a time. Not boiling water is a blessing.

The cilantro/green chili combo (+lemon juice/zest/cumin/salt/pinch sugar) is one of the many variants of Indian cilantro chutney. Ms. Nosrat's added butter/fish sauce/ginger/garlic is a brilliant touch.For those without cilantro in their garden, cilantro leaf + regular seed+lemon zest (or a little minced preserved lemon) would yield a similar result to green seed. An Indian dish of tomatoes stuffed with chutney/tempered coriander seed/lemon combo (and then baked) is simple and delicious.

Go ahead and use dry seed: tempering them (i.e., quick toasting in your tiniest pan with an equal volume of ghee, melted butter or vegetable oil, to release the seeds' aroma) helps.

Either/Or, not both

I made this a few years ago, and just lucked into the right amount of fresh coriander seed. I'm so excited to have this recipe in my forever recipe box.

This is possibly the best combination of flavors ever. So good on fresh sweet corn, shrimp- anything. Freezes well too

--substitute cilantro leaf + regular coriander seed + lemon zest for green coriander

Does the whole mixture function well if you try to freeze it for later use after preparing? Not the corn, just the additional elements. ?

Delicious. Did a mixture of par-boiling then grilling, put every ingredient in the mortar, pounded with the pestle, and then put the corn on and based with everything during the grilling. It was excellent. Will repeat.

Fresh coriander seed - who knew?!? I left my cilantro plant to bolt and plucked the seeds yesterday. I pounded them in my mortar and threw them in egg salad - gorgeous! Thank you Samin! Now I’m wondering what other hidden edible treasures I have growing in my garden...

Question: I’ve been collecting green coriander seeds, but once they are picked and go in the fridge, they start to brown. :( can I make the butter a few days ahead of time? We’re having guests Saturday and I’d like to make this recipe for them. I think I can gather 3 more fresh tbsp tomorrow.

The cilantro/green chili combo (+lemon juice/zest/cumin/salt/pinch sugar) is one of the many variants of Indian cilantro chutney. Ms. Nosrat's added butter/fish sauce/ginger/garlic is a brilliant touch.For those without cilantro in their garden, cilantro leaf + regular seed+lemon zest (or a little minced preserved lemon) would yield a similar result to green seed. An Indian dish of tomatoes stuffed with chutney/tempered coriander seed/lemon combo (and then baked) is simple and delicious.

The whole coriander seeds are yellow, not green. Does this make a big difference in the taste?

I wait for the seeds, too. Don't pick them really tiny; the ones in the photo are exactly the right size for the best taste. I put them in scrambled eggs, or just eat a few when in the garden.

No bolted cilantro, sadly, but even so, got a superb result toasting 2 Tbs. whole coriander seed, grinding it roughly, and proceeding with the recipe. The compound butter was superb on roasted salmon, and future destinations for it will include shrimp, steak, swordfish, and asparagus.

Not a gardener nor have I access to fresh coriander seed. Do you think I could use dry seed, which I love?

Honestly, I don't think anything would be a substitute for those fresh green seeds. I never even thought about using them for cooking, I just pushed them into the ground to get the cilantro to return the next year. But they have such a delicate and subtle taste; much more subtle than the leaves themselves. That being said, I got impatient and made it all in the food processor and it was fantastic. Whizzed the chiles and took out 1/2 (&never out them back), then the seeds, w/ the ginger & rest

For those of us without gardens, I suppose chopped cilantro leaves would stand in for the seeds.

I couldn’t find fresh coriander seeds anywhere so I settled for the dry coriander seeds that come in a spice jar. I’m not a fan of the texture at all. Don’t do what I did!