Chili-Lime Corn on the Cob

Rated 5.0 stars by 1 users
8
5 minutes
8 minutes
"Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side."
Recipe courtesy of zimmysnook
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
ProBond 8qt Stockpot
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!
NEW! Stainless steel pasta insert turns your 8qt stockpot into the perfect vessel for boiling and draining pasta.
NEW! Elegant induction optimized copper, the rounded bottom saucier is ideal for whisking.
NEW! Tri-ply stainless steel clad one-pound Loaf Pan for savory and sweet breads and loaves.
Sign Up To Our Newsletter