Cilantro Lime Herb Butter

Cilantro lime herb butter. Butter mixed with cilantro, lime and salt; serve with corn-on-the-cob, veggies or steak.


  • 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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  • 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.

  • Nic

    Whoa – I just made this last night. Great minds think alike?? ;) Added a bit of the lime zest as well as some cayenne for kick. Served w/corn on the cob. Yummers!

  • Andi

    This looks like it would be good on so many things, can’t wait to try it. I have a favorite compound butter of blue cheese and toasted walnuts I use for steaks that’s quite decadent.

  • Kristy

    My fiance and I have made several herbed butters to use with our cooking. Two of the most recent were lemon dill herbed butter and a chive, garlic, and pepper herbed butter. The lemon dill herbed butter is amazing on fish and has also rendered tasty on buttered bread as a side when we steam mussels. The chive, garlic, and pepper herbed we’ve used in vegetables and on steaks. I’m very excited to try this particular compound butter because I use limes and cilantro in my cooking all of the time! Thanks!

  • Garrett

    My grandma put dehydrated/dried blueberries in her butter, then gave it a whirl in the food processor. Great on waffles or biscuits!!!

  • janna

    May I also recommend putting a chunk of any compound butter in the middle of any burger you’re about to grill?

    Your life will change.

  • jonathan

    I’ve made a Mediterranean-style butter with sundried tomatoes, garlic and fresh oregano. It’s excellent on…aww…just eat it straight. Arteries be damned.

    PS – I love Jana’s idea about putting some in the middle of a burger. I’m always up for life-changing experiences :)

  • The Cooking Ninja

    hmm…I got to try this. I love herb butter.

  • Susan from Food "Blogga"

    I make one just like this for seafood and rice mainly. I also like one with parley and lemon. I also like chives and tarragon. Herb butters are just so versatile.

  • Jacquie

    I just found myself with a large amount of cilantro and limes yesterday. This is a great idea, so I can store it. How long do you recommend in the fridge? Can it be frozen?

  • Katie

    Hi there:
    I’m a huge fan of your blog. We have a gret recipe for marjoram shallot butter on our web site: (look under recipes). 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.

    NB: We are in the process of updating our web site, and the recipes will be much better organized soon!

  • Annabelle

    For corn I use a spicy garlicy mix:

    garlic salt
    chipotle chili powder (necessary!)
    maybe paprika, (I think . . .)

  • Wendy

    Delicious. Will try this on grilled corn this summer. :)

  • Jenna

    My favorite is dill butter, or lemon dill butter.

  • Todd

    Hi- My summer garden is overflowing and this looks like a great way to sock away some of those herbs. How long might this last in the freezer? Months?

  • Cary

    Ginger-Lime Butter absolutely delicious on sauteed trout or scallops.

  • Randi Lynne

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

  • Melissa

    I am having a heck of a time getting the butter and lime juice to combine. It maybe looks like there is less juice now but a lot is splashing out of the bowl… Any tips?

    If some of the juice splashed out of the bowl, don’t worry about it. Just go with you’ve got. ~Elise

  • Debra

    Am I the only one that doubled this recipe and ended up with way too much lime in it?