Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

43 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 15
  • 3 Rating Star 8
  • 2 Rating Star 4
  • 1 Rating Star 1
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For simplicity, keep it on the cob. To make it special, cook it twice: first in the microwave, then in a skillet till the ears turn golden-brown. Instead of butter, pass this chili-lime-cilantro sour cream. Unlike butter, sour cream adheres to the kernels, and its rich tartness is a pleasant contrast to the sweet corn.

By Ben Shapiro
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)

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  • Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)

  • About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
157.82 calories; 5.13 g protein; 21.96 g carbohydrates; 7.05 g fat; 20.23 mg cholesterol; 117.87 mg sodium.Full Nutrition

Reviews (33)

Read All Reviews

Most helpful positive review

THEPITCLUB
05/20/2006
This is near the exact recipe my step-sister brought back from deep in Texas. The only difference is the corn the on cob was soaked (in the husks) in a large bucket of salt water overnight then slowly cooked on the grill till the husks were charred. Then it was sauted in butter before the cilantro mixture was brushed on. FABULOUS!!!:)
Helpful
(10)

Most helpful critical review

trisch
06/05/2006
I was really disappointed with this recipe. Sauteing the corn didn't add anything to its natural flavor and only made it greasy. The spread was too tart and the chili flavor overwhelmed the delicate sweetness of the corn.
Helpful
(11)
43 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 15
  • 3 Rating Star 8
  • 2 Rating Star 4
  • 1 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Liz4nier
01/13/2006
Delicious blend of flavor!
Helpful
(15)
trisch
06/05/2006
I was really disappointed with this recipe. Sauteing the corn didn't add anything to its natural flavor and only made it greasy. The spread was too tart and the chili flavor overwhelmed the delicate sweetness of the corn.
Helpful
(11)
THEPITCLUB
05/20/2006
This is near the exact recipe my step-sister brought back from deep in Texas. The only difference is the corn the on cob was soaked (in the husks) in a large bucket of salt water overnight then slowly cooked on the grill till the husks were charred. Then it was sauted in butter before the cilantro mixture was brushed on. FABULOUS!!!:)
Helpful
(10)
Bill Hash
03/22/2006
grwear rwecipe I used lemon pepper and lemons instead of limes. also for second stage cooking put in aluminum foil 430 minutes at 375 deg f'
Helpful
(8)
Eileen Fuore
06/17/2006
I thought this would be absolutely awesome but I was disappointed. The cilantro is way too overwhelming for corn. Maybe it would OK with another vegetable but it takes away from the fantastic natural flavor of corn.
Helpful
(8)
Tracy L.
02/18/2007
I'm a big fan of cilantro so was excited to find this recipe and it was fabulous! I made it for a dinner party and used frozen corn niblets for simplicity. I steamed the corn then quickly browned the kernals in a frying pan and added a spoonful of this sauce on top. It outshined even the main course and every guest raved about it. I highly recommend this recipe!
Helpful
(6)
Anonymous
05/11/2006
AWESOME Thank You
Helpful
(6)
jimmychoo
06/19/2006
This was pretty good. I liked the tangy flavor of the sourcream but I'm not real sure about the cilantro.
Helpful
(5)
SunnyByrd
05/05/2008
I like the idea of this and I loved the spread as something different (also excellent on baked potatoes) for corn on the cob. I was not so crazy about the twice-cooked method and my corn got a little overdone. Next time I'll just prepare the corn as usual and top with the spread. Thanks!
Helpful
(5)
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