Recipe 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."
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light sour cream
finely chopped fresh cilantro
fresh lime juice
Salt and ground black pepper
Delicious blend of flavor!
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.
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!!! :)
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'
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.
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!
AWESOME, Thank You
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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