10 ears of sweet corn, shucked and presoaked in water (totally submerged) for at least 3 hours
1 stick unsalted butter, room temperature
Zest of 1 lime
Juice of 1 lime
1 teaspoon cumin
1 teaspoon coarse salt
½ cup fresh cilantro leaves, chopped fine
Mix butter, lime juice and zest, cumin and salt until very well mixed. Add cilantro and mix well. Refrigerate and take out of refrigerator for about 20 minutes before serving. Grill presoaked corn and serve with the cumin lime butter.