Best 3 Sauteed Corn On The Cob With Chili Lime Cilantro Spread Recipes
Indulge in a delectable culinary journey with our sautéed corn on the cob, a tantalizing dish that elevates the humble corn to new heights of flavor. This recipe symphony begins with carefully selected corn on the cob, expertly sautéed to achieve a perfect balance of crispness and tenderness. The magic unfolds with our trio of tantalizing spreads, each a culinary masterpiece in its own right. The classic chili-lime-cilantro spread invigorates the taste buds with its fiery kick, tangy citrus notes, and refreshing herbal undertones. For a creamy, savory embrace, the avocado-bacon spread beckons with its velvety texture and smoky bacon accents. And for those seeking a zesty, herbaceous delight, the sun-dried tomato-basil spread delivers vibrant flavors that dance on the palate. Embark on this culinary adventure and transform ordinary corn on the cob into an extraordinary feast for the senses.
Here are our top 3 tried and tested recipes!
CHILI LIME CORN ON THE COB
Steps:
- In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
- Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
- Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER
Steps:
- Preheat oven to 400 degrees F.
- Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
- Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
CORN ON THE COB WITH CILANTRO-LIME BUTTER
Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 7
Steps:
- Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.
- Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.
- Remove husks; serve with cilantro-lime butter.
Tips:
- For the freshest corn, look for ears with tightly packed, bright green kernels.
- If you don't have a grill, you can sauté the corn in a large skillet over medium-high heat.
- To make the chili-lime-cilantro spread, simply combine all of the ingredients in a bowl and mix until well combined.
- Serve the corn immediately, topped with the chili-lime-cilantro spread and a sprinkle of cotija cheese.
Conclusion:
This easy recipe for sautéed corn on the cob with chili-lime-cilantro spread is a delicious and refreshing side dish that is perfect for summer cookouts. The corn is cooked to perfection and the chili-lime-cilantro spread adds a zesty flavor that is sure to please everyone at the table.
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