Sauteed Corn On The Cob With Chili-lime-cilantro Spread

Ingredients

• Servings: 4


• 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

Recipe

• 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.)


• 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.