recipe reviews for:

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.”

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Reviewed: Jun. 10, 2009

Pretty good stuff! I loved the tart and sweet in my mouth at the same time.

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danay405

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Reviewed: Jun. 3, 2009

This is so yummy!!!! Will make it this way from now on!

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Anna Nimus

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Reviewed: May 2, 2009

This was interesting, but this wasn't anything we'd have to make again. Just putting butter and Tony C's on an ear of corn is a better option (IMHO!).

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momto4

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 23, 2008

I thought this was great! The little bit of leftovers I had I scooped up with chips...delicious!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 11, 2008

This was very interesting. Next time I'll make it though with MUCH less Chili powder...it was really bitter so I had to increase the sour cream to cut the taste. Definitely helped to butter the corn first...then add the spread.

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JELJ

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Reviewed: Sep. 11, 2008

This dish has potential with a few changes, but didnt blow my socks off!

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Reviewer:

mel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 8, 2008

pretty good! Was a hit with everyone. Alot of work for just a topping for corn on the cob, but the flavor of it is so good that I want to use it as a dip for chips. Also, I never thought of cooking corn on the cob in the microwave but it was so easy! thanks!

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Stacienrt

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Reviewed: Jun. 28, 2008

Very very good! I added one garlic clove and some other spices.

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eliz

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Reviewed: Jun. 20, 2008

The spread tastes great and fresh, but we found that the sour cream mixture clashed with oil of the butter.

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katie3000

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 28, 2008

I had lots of the spread leftover so more corn could be cooked with the same amount of spread.

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Reviewer:

flowwolf

Cooking Level: Beginning

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Reviewed: May 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 little overdone. Next time I'll just prepare the corn as usual and top with the spread. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2007

We loved this corn! Served it with grilled marinated chicken and watermelon jalapeño salsa!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Aug. 13, 2007

This recipe was easy and everyone loved it. You can also add some Mexicano crumbled cheese (cheese section of the store) on the corn after you put on the sauce. Will make again

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Jessica V.

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Reviewed: May 10, 2007

Not to sound like Randy Jackson from American Idol, but this was just okay for me. It's something different, but it didn't blow me away. It's nice.

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cdavis

Cooking Level: Intermediate

Home Town: Burlington, Kansas, USA

Living In: Southaven, Mississippi, USA

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Reviewed: Apr. 19, 2007

I love corn on the cob, but I like to spice things up a bit and this recipe was great! I boiled my corn, then made the sauce (using 2 tbs. butter instead of sour cream) and then added the corn to the saucepan with the cilantro mixture. *Delicious*

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TBYE7

Cooking Level: Expert

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Reviewed: Feb. 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 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!

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Tracy L.

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Reviewed: Jan. 30, 2007

When I made the spread I thought it didn't have much flavor but when I cooked the corn (I boiled the corn and then sauteed the corn in a pan with the butter) and put the spread on top it was fabulous! It really complimented the corn and my friends really enjoyed!

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brandyceliz81

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Reviewed: Jun. 19, 2006

This was pretty good. I liked the tangy flavor of the sourcream, but I'm not real sure about the cilantro.

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jimmychoo

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Reviewed: Jun. 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 fantastic natural flavor of corn.

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CT_Girl

Cooking Level: Intermediate

Home Town: Torrington, Connecticut, USA

Living In: Windsor Locks, Connecticut, USA

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Reviewed: Jun. 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 delicate sweetness of the corn.

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