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

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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Ingredients

servings 158 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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

  • 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.

Reviews

33
  1. 43 Ratings

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Most helpful positive review

Delicious blend of flavor!

Most helpful critical review

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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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 de...

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...

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...

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'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...

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 ...

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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