There’s nothing better than sweet summer corn on the cob
Except maybe a zesty herbed butter to slather all over it!
I have to admit, I’ve been overcooking corn on the cob my entire life
I was at my Cousin Mary’s house and she put me in charge of the corn. So, I husked it and was ready to throw it in the pot of salted boiling water and she said “no, not yet…”
Ok, I’ll wait, but doesn’t corn on the cob take like 30 minutes to cook?? Oh HECK no!
7-8 minutes is the perfect amount of time to boil your corn and you won’t lose any of the delicious sweetness or creamy corn taste!
Bring a stick of butter to room temperature and assemble a lime, 1 cup of fresh cilantro, 1 tablespoon of paprika, 1 tablespoon of chili powder, 1/4 teaspoon of cayenne and a teaspoon each of kosher salt and black pepper
Zest and juice the lime and blend up with the rest of the ingredients
Slather over hot corn on the cob
Simply Sundays ~ Chili Lime Corn on the Cob
Corn on the cob
Stick of butter, room temperature
1 lime, zested and juiced
1 cup of fresh cilantro
1 tablespoon of paprika
1 tablespoon of chili powder
1/4 teaspoon of cayenne
1 teaspoon kosher salt
1 teaspoon black pepper
Bring a large pot of generously salted water to a boil; add in shucked corn on the cob and boil 7-8 minutes until the corn is tender
Blend one stick of butter at room temperature with the lime zest and juice and remaining ingredients. Spread over hot corn on the cob