Tequila Lime Butter Mop Recipe
Tequila Lime Butter Mop
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

Recipe developed by popular television chef and food writer Emily Richards, co-host of the Food Network's "Canadian Living Cooks".


A mop is a southern term for a thin barbecue sauce, so it is fitting that luscious rich butter melts and becomes a mop for grilled corn. A classic southwest flavour of tequila and lime only gets better with the classic butter and corn combination.

Tequila Lime Butter Mop is delicious no matter how the corn is cooked. Try it with other vegetables, such as squash, sweet potatoes or grilled tomatoes.

Mop Storage
Cover and refrigerate butter for up to 2 days. Scrape into saucepan and melt mixture again or melt in microwave.

For 8 cobs of corn or other vegetable

- 125 ml (1/2 cup) butter
- 30 ml (2 tbsp.) fresh chopped Italian parsley
- 30 ml (2 tbsp.) tequila
- 10 ml (2 tsp.) grated lime zest
- 30 ml (2 tbsp.) lime juice
- 2 ml (1/2 tsp.) cayenne
- 8 cobs of corn, husked
  1. In small saucepan, melt butter over medium heat, about 5 minutes. Let cool slightly for about 3 minutes.
  2. Pour butter into bowl. Add parsley, tequila, lime rind and juice and cayenne to butter and whisk until combined.
  3. Place corn on barbecue over medium-high heat and brush with butter mixture, turning for about 15 minutes or until golden brown and tender-crisp. Brush corn with any remaining butter.
More recipe ideas

Photo and collaboration: Dairy Farmers of Canada

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