Cilantro Lime Herb Butter

An herbed butter is a great way to dress up corn-on-the-cob, veggies of all kinds, chicken, fish, prawns, pork, steak, you name it. Here’s an herb butter recipe, Southwestern style, with cilantro and lime. Do you ever make herbed butters? If so, what’s your favorite combo?

Cilantro Lime Herb Butter Recipe



  • 2 Tbsp unsalted butter, room temperature (slightly softened)
  • 2 Tbsp chopped cilantro, packed
  • 1 Tbsp fresh squeezed lime juice
  • 1/4 teaspoon salt


cilantro-lime-butter-1.jpg cilantro-lime-butter-2.jpg

Mix together butter, cilantro, lime juice, and salt in a small bowl. Serve as is or save for later.

If you save the butter for later, wrap it up in plastic wrap in the shape of a log and refrigerate until stiff. To use, just unwrap and slice from the butter log.

Serve with corn-on-the-cob or over your favorite fill-in-the-blank.

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Showing 4 of 22 Comments

  • radish

    Given my obsession with dill, I make a dill garlic butter! Spread over thick slices of black, Russian bread and sprinkled with sea salt, it’s simply knee-weakening! I will need to try the lime-cilantro butter though – I am a huge fan of cilantro!

  • jo

    I laughed when i saw the theme of this post as my students refer to me as the compound butter queen.
    The all arrive at 8:00, sit in lecture til 11:00 and then hit the kitchens often not eating until 4:00. I would always drum something up for them as a snack and often it was some kind of compound butter and a loaf of French from the stores.

    Some of the bigger hits were:

    Roasted Garlic and chive
    Homemade harissa butter
    Parmesan, Romano and basil
    Sesame oil, Chinese chive and those Japanese soup sprinkles with spices and seaweed
    Lemon Zest, Roasted Garlic and fried sage leaves

  • Kalyn

    I love the idea of this, and especially the combination of cilantro and lime. I bet it would be fantastic on fish.

  • Julie

    We make lots of lime butter every summer to put on corn and veggies and well, everything. The only thing that we do differently is add the zest from one whole lime to the mix – it really punches up the flavor.

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