Sautéed Corn on the Cob With
Chili Lime Cilantro Spread

For simplicity, keep it on the cob. To make it special, cook it twice: first in the microwave, then in a skillet until the ears turn golden-brown. Instead of butter, pass this chili-lime-cilantro sour cream. Unlike butter, sour cream adheres to the kernels, and its rich tartness is a pleasant contrast to the sweet corn.


4 servings (1/2 cup spread)


4 ears corn, shucked
1/2 cup light sour cream
4 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon fresh lime juice
salt and ground black pepper
2 tablespoons butter or margarine


Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on HIGH power for 8 to 10 minutes, until corn is fully cooked. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)

Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)

About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 16 minutes

Nutritional Information

Amount per serving: Calories: 158; Total Fat: 7 g; Cholesterol: 20 mg; Sodium: 215 mg; Total Carbs: 22 g; Dietary Fiber: 2.9 g; Protein: 5.1 g

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