Sauteed Corn On The Cob With Chili Lime Cilantro Spread Recipes

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SAUTEED CORN ON THE COB WITH CHILI-LIME-CILANTRO SPREAD



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

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.

Provided by Ben S.

Categories     Side Dish     Vegetables     Corn

Yield 4

Number Of Ingredients 7

4 ears corn, shucked
½ cup light sour cream
4 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon fresh lime juice
Salt and ground black pepper
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22 g, Cholesterol 20.2 mg, Fat 7 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 117.9 mg, Sugar 6 g

SAUTEED CORN ON THE COB WITH CHILI-LIME-CILANTRO SPREAD



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

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.

Provided by Allrecipes Member

Categories     Corn Side Dishes

Yield 4

Number Of Ingredients 7

4 ears corn, shucked
½ cup light sour cream
4 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon fresh lime juice
Salt and ground black pepper
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22 g, Cholesterol 20.2 mg, Fat 7 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 117.9 mg, Sugar 6 g

SAUTEED CORN ON THE COB WITH CHILI-LIME-CILANTRO SPREAD



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

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.

Provided by Allrecipes Member

Categories     Corn Side Dishes

Yield 4

Number Of Ingredients 7

4 ears corn, shucked
½ cup light sour cream
4 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon fresh lime juice
Salt and ground black pepper
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22 g, Cholesterol 20.2 mg, Fat 7 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 117.9 mg, Sugar 6 g

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