Really good. Served with Cumin-Spiced Chicken with Chunky Tomato Sauce. The lime zest really made this tasty. I boiled the corn for about 10 minutes with some sugar added to the water and just brushed the melted butter mixture over it. Yum!
Chili-Lime Corn on the Cob
Prep: 3 minutes; Cook: 8 minutes
Yield: 4 servings (serving size: 1 ear)
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 131
- Calories from fat: 47%
- Fat: 7g
- Saturated fat: 3.8g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.7g
- Protein: 3g
- Carbohydrate: 18.1g
- Fiber: 2.7g
- Cholesterol: 15mg
- Iron: 0.5mg
- Sodium: 209mg
- Calcium: 7mg
Ingredients
- 4 ears shucked corn
- 2 tablespoons butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon grated lime rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
- 1. Place corn in a microwave-safe dish; cover dish with wax paper. Microwave at HIGH 7 minutes or until tender.
- 2. Place butter in a small microwave-safe bowl. Microwave at HIGH 15 seconds or until butter melts. Stir in chili powder, lime rind, salt, and pepper. Brush butter mixture evenly over cooked corn.
Chili-Lime Corn on the Cob Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Oaxacan-Style Grilled Corn on the Cob
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