Jalapeno-Lime Corn on The Cob
Jalapeno-Lime Corn on The Cob
There's no need to feel bad about enjoying corn on the cob - it's healthier than you think. This starchy vegetable delivers lutein and zeaxanthin, two nutrients that are important for eye health. Dovetailing Tip: Grill an additional 2 ears of corn to be used on Tagliatelle with Corn and Cherry Tomatoes on day 2.
Prep time:
Cook time:
Yield:
Serving size: 6
Calories per serving: 151
Ingredients:
Cook time:
Yield:
Serving size: 6
Calories per serving: 151
1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
coarse salt
Directions:
Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
Source: foodnetwork.com
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
