Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread Recipe

Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread Recipe

  • 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
  1. Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
  2. Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)
  3. 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.
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