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My review
Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread
USA WEEKEND columnist Pam Anderson
"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."
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Ingredients
servings 158 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.)
- 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.
Footnotes
- 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: 158 calories; 7 g fat; 22 g carbohydrates; 5.1 g protein; 20 mg cholesterol; 118 mg sodium. Full nutrition
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Reviews
Read all reviews 3343 Ratings
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Most helpful critical review
6/5/2006
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 de...
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6/5/2006
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 de...
5/20/2006
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...
6/17/2006
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 fantasti...
3/22/2006
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'
2/18/2007
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 br...
5/4/2008
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 ...