Cilantro Lime Compound Butter

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Compound butter with cilantro and lime! Great with corn-on-the-cob, veggies, shrimp or steak!

Photography Credit: Elise Bauer

A compound butter or herb butter is a great way to dress up corn-on-the-cob, veggies of all kinds, chicken, fish, prawns, pork, steak, you name it.

What’s a compound butter? It’s just butter mashed up and mixed with herbs or spices which then flavor the butter. You can either use it right away, or roll it up in plastic wrap and refrigerate it for later. Just cut slices from it to flavor steaks, chicken, shrimp, veggies or pasta.

Here’s one of my favorite compound butter recipes, Southwestern style, with cilantro and lime. Do you ever make herbed butters? If so, what’s your favorite combo?

Cilantro Lime Compound Butter

Cilantro Lime Compound Butter Recipe

  • Prep time: 5 minutes


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


1 Mix together the chopped cilantro, lime juice, lime zest, and salt in a medium bowl.

2 Smash the softened butter into the cilantro lime mixture and mix it until the cilantro is well distributed.

3 To 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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Great over steak!


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Cilantro Lime Compound Butter

Showing 4 of 17 Comments

  • Katie

    Besides herbed butters, which are a natural this time of year, my partner Sara loves spiced butters! Allspice butter is fantastic on pancakes and waffles, and she has a wonderful recipe for pumpkin 5-spice butter that goes incredibly well on muffins and is super on just plain old toast.

  • 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

  • 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.

  • Randi Lynne

    This is my first try at compound butter and it is delicious!

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