Mini Corn on the Cob

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

4 servings


  • 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
•  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.
I didn’t use nearly as much cheese as it called for and it was still delicious!


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