Recipe courtesy of Rachael Ray
Corn on the Cob with Chili and Lime
Getting reviews...
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 309 mg
- Level: Easy
- Total: 13 min
- Prep: 5 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 194
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 4 g
- Cholesterol
- 30 mg
- Sodium
- 309 mg
Ingredients
Directions
- Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste
