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: Aug. 23, 2011

I added WAY more cilantro and a generous amount of Lowry's seasoing salt. It was great! I could use regular sour cream next time though. I also just boiled the corn and omitted the butter.

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Reviewer:

jgregory

Reviewed: Jul. 6, 2011

I totally dug on this. It is sincerely necessary to use a cast iron skillet to get a nice browned flavor over the corn. Using a non-stick pan will not do. I despise cooking things in the microwave, so boiled the corn after soaking it in a pot of water with a little bit of sugar and salt. The idea of cooking it in plastic wrap just didn't seem right. I didn't have fresh cilantro so used dried. I love cilantro, but just couldn't taste it like I wanted to. Next time I make this, I'll use fresh and let it meld longer. The only reason I gave this is a four is that I asked hubby what he thought. He said it was okay, but he wouldn't want the dressing every time. I liked the concept but will use fresh cilantro next time. Like others, I can see how this could be used as a chip dip or on other veggies later.

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Reviewer:

Skitzoid Lady

Cooking Level: Expert

Reviewed: Mar. 7, 2011

This was good i ended up adding more lime juice (personal pref) and garlic and onion powder kept tweaking it a little and ended up not using it on the corn but on my bbq pulled pork tacos delish thanks =D

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Reviewer:

Spookshowkitty

Reviewed: Dec. 31, 2010

I picked this to go with a garlic-lime chicken recipe. I love cilantro, so I figured this would be awesome. Eh... it was just alright. The flavors went well together and everyone ate an enjoyed it for the most part, but the flavors didn't blend to make a new tasty flavor, which is what I was hoping for. It tasted like tangy sour cream with cilantro and a little kick, but it was missing something. That said, I totally appreciate the cooking method offered here. Wrapped in the microwave and cooked for 10 minutes then dropped in some butter and pan cooked for another 5 or so, slightly browned... perfection.

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