Recipe courtesy of Robert Irvine
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sauteed Carrots

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Kale

Recipe courtesy of Bobby Flay

Corn Pudding

Recipe courtesy of Food Network Kitchen

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roasted Corn with Chile: Elotes Asados con Chile

Recipe courtesy of Sara Moulton

Sauteed Fresh Corn

Recipe courtesy of Ina Garten

Browse Reviews By Keyword