Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread
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.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.