Cilantro Lime Compound Butter

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

  • 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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  • Bobbie - The Courageous Chicken

    This looks so tasty and delicious!

  • Randi Lynne

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


  • 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.

  • Cary

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

  • 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?

  • Jenna

    My favorite is dill butter, or lemon dill butter.

  • Annabelle

    For corn I use a spicy garlicy mix:

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

  • 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?

  • 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.

  • 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 :)

  • 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.

  • Garrett

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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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

  • 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!