This is an entirely different way to serve corn-on-the cob! Usually you boil it, grill it or nuke it! Here you nuke ’em THEN sauté them right on the cob…so get those corn holders out; you’ll need them!
Yes, you can boil them if you prefer but if you do, plan to sauté them immediately so they don’t shrivel up on you! Or nuke them and proceed (but if you opt for either boiling or microwave – sauté – serve, make the spread in advance (the night before is fine) so the flavors blend and it will be spreadable on the hot corn.
If you make the spread from butter instead of sour cream, you will have a compound butter that you can use to add flavor to steaks, chops and chicken! See how a little change opens up so many new, fun possibilities?
Sautéed Corn-on-the-Cob with Chili Lime Cilantro Spread
- 4 ears of corn, shucked and all corn silk removed
- 1/4 c sour cream (light is OK)
- 4 tsp. finely chopped, fresh cilantro
- 2 tsp. chili powder (or more, to taste)
- 1 tsp. fresh lime juice
- salt and freshly ground black pepper
- 2 tbsp. butter
Place corn on a microwave-safe plate, cover tightly with plastic wrap. Microwave on high until corn is fully cooked, 8 to 10 minutes (time will depend on the wattage of your unit and medium sized ears of corn – this is based on a 750 watt unit). Leaving plastic wrap in place, corn can be made up to 2 hours ahead of serving time.
Mix sour cream, cilantro, chili powder, lime juice, salt and pepper together in bowl until well blended. Cover and chill until ready to serve. Adjust seasoning if needed.
Makes about 1/2 cup.
About 10 minutes before serving time, heat butter in a 12″ skillet over medium to medium-high heat. Add corn cobs and cook, turning with kitchen tongs, until golden brown, about 6 minutes. Serve immediately with the sauce on the side.