Chili-Lime Corn on the Cob

5 Reviews
ADD YOUR REVIEW
Prep Time
3 Mins
Cook Time
8 Mins
Yield
4 servings (serving size: 1 ear)
April 2009
RECIPE BY Oxmoor House

For this easy corn on the cob, cook the corn in the microwave and add zesty flavor with chili powder and lime juice.

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

Nutritional Information

  • Calories 131
  • Caloriesfromfat 47%
  • Fat 7g
  • Satfat 3.8g
  • Monofat 1.8g
  • Polyfat 0.7g
  • Protein 3g
  • Carbohydrate 18.1g
  • Fiber 2.7g
  • Cholesterol 15mg
  • Iron 0.5mg
  • Sodium 209mg
  • Calcium 7mg

How to Make It

Step 1

Place corn in a microwave-safe dish; cover dish with wax paper. Microwave at HIGH 7 minutes or until tender.

Step 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.

Cooking Light Fresh Food Fast

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Ratings & Reviews

octobersunshine's Review

psfreeman
March 19, 2013
N/A

LUVSML's Review

flambe99
April 28, 2012
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!

psfreeman's Review

octobersunshine
November 24, 2011
I made this during the summer with fresh corn on the cob, and it was delicious. I especially liked the spicy sauce, and the flexible recipe allowed me to use ingredients I already had on hand. Love that I can cook it in the microwave.

maggiecz's Review

maggiecz
May 10, 2011
Pretty good. A nice simple take on corn Goes well when served with chicken.

flambe99's Review

LUVSML
September 09, 2010
Delicious and super easy to make. I've never made corn-on-the-cob before, so microwaving it was a good introduction. The sauce was yummy, and it was a nice change from plain butter. Served as a side to Cumin-Spiced Chicken with Chunky Tomato Sauce (Oxmoor April 09). Paired very nicely together to make a great southwestern meal.
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