If you are looking for a fun spin on corn on the cob, this is it. A little spicy, a little tangy and easy to eat.
Contributor: Heather Elder
Servings
4 servings
Ingredients
- Kosher salt to taste
- 3 ears corn, shucked and cut into thirds
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 cup grated Parmesan
Directions
• In a pot of salted boiling water, cook the corn, covered, for about 4 minutes. Drain and set aside.
• Return the pot to medium heat and melt the butter.
• Add the lime juice and chili powder and stir to combine.
• Return the cobs to the pot and stir until they’re coated with the mixture.
• Transfer to a platter, sprinkle with the Parmesan, and serve.
Notes
I didn’t use nearly as much cheese as it called for and it was still delicious!
I didn’t use nearly as much cheese as it called for and it was still delicious!
Credit
Epicurious.com
Epicurious.com
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