Mexican-Style Corn On The Cob
This recipe combines the natural sweetness of fresh corn with the zesty flavors of cilantro-lime butter and a sprinkle of chile powder. The butter adds a burst of herbaceous and citrusy notes, enhancing the juicy kernels of the corn. With a slight kick from the chile powder and a touch of salt, each bite is a delightful blend of savory and tangy flavors. Whether enjoyed on a summer evening or as a festive side dish, this corn on the cob is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 Tbs. minced fresh cilantro
- Finely grated zest of 1 lime
- 1 Tbs. fresh lime juice
- 6 ears fresh corn
- Pure ancho chile powder or other chile powder for serving
- Kosher salt
Instructions
- To make the cilantro-lime butter, using a rubber spatula, in a small bowl, mash together the butter, cilantro and lime zest and juice. Cover and let stand while you prepare the corn. (The butter can be prepared, covered and refrigerated for up to 2 days. Bring to room temperature before serving.)
- Remove the husks and silk from the ears of corn. Bring a large pot of water to a boil over high heat. Add the corn and cook until the kernels are tender-crisp, about 5 minutes. Drain well and transfer to a serving platter.
- Serve the corn piping hot, with the cilantro-lime butter, chile powder and salt on the side for diners to add as they like. Serves 6.
- Variation: In Mexico, corn on the cob is often spread with crema (similar to sour cream) or mayonnaise, sprinkled with shredded cotija cheese and seasoned with pure ground chile and a squeeze of lime juice.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
Yield
Serves 6.
Comments
No comments found.