Recipe courtesy of Robert Irvine
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To make compound butter, mix the butter and cayenne. Set aside at room temperature.

Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Ba'Corn Cheese

Recipe courtesy of The Bun Shop

Sauteed Carrots

Recipe courtesy of Ina Garten

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Sauteed Broccoli Rabe

Recipe courtesy of Anne Burrell

Corned Beef

Recipe courtesy of Alton Brown

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Individual Corn Spoon Breads

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking