Add the taco seasoning and coriander to the butter; mix with a teaspoon until combined. Spoon the butter onto a sheet of plastic wrap; roll to enclose and make a thick log. Refrigerate until firm.

Remove the husk and silk from the corn; put the corn in a large microwave-safe bowl, cover the bowl with plastic wrap. In a saucepan of boiling salted water, cook corn until tender.

Cut corn into thirds. Serve with slices of flavoured butter, some extra coriander leaves and lime wedges.