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

By: 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."

Rating: This weblink has been rated 30 times with an average star rating of 3.9 Read Reviews (24)

Rate/Review | 711 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 ears corn, shucked
  • 1/2 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

Directions

  1. 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.)
  2. Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)
  3. 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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 160 | Total Fat: 7g | Cholesterol: 16mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2006 by Liz4nier 
Delicious blend of flavor! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by trisch 
I was really disappointed with this recipe. Sauteing the corn didn't add anything to its... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2006 by billhash 
grwear rwecipe I used lemon pepper and lemons instead of limes. also for second stage cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by THEPITCLUB 
This is near the exact recipe my step-sister brought back from deep in Texas. The only... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2006 by CT_Girl 
I thought this would be absolutely awesome, but I was disappointed. The cilantro is way too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2006 by ndurand 
AWESOME, Thank You MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by jimmychoo 
This was pretty good. I liked the tangy flavor of the sourcream, but I'm not real sure about... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I like the idea of this, and I loved the spread as something different (also excellent on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2007 by brandyceliz81 
When I made the spread I thought it didn't have much flavor but when I cooked the corn (I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2007 by docswife Supporting Member (Click to learn more about Supporting Membership)
We loved this corn! Served it with grilled marinated chicken and watermelon jalapeño salsa! MORE

 
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