Chili-Lime Corn on the Cob
Chili-Lime Corn on the Cob
8
5 minutes
8 minutes
4th of July
Ingredients
- 1/4 cup butter, melted
- 1/4 cup extra-virgin olive oil
- Juice of 1 lime
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 8 ears of corn, husks and silks removed
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh cilantro
Products to Use:
- ProBond Luxe® Polished Clad Stainless Steel Stockpot with Lid — 8-quart
Directions
- In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
- Fill an 8-Quart stockpot, slightly more than halfway with water and bring to a boil.
- Place the corn into the stockpot, cover and cook fresh local corn for 6 minutes (if it’s imported corn, cook for 8 minutes). Remove corn to a tea towel to drain, then place on a serving platter.
- Brush the cobs, on all sides, liberally with the butter mixture. Then sprinkle the feta and cilantro on top. Serve hot and enjoy!