Sauteed Corn Elotes

Name: Sauteed Corn Elotes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, at room temperature; 1/2 teaspoon cayenne; 4 ears corn, shucked and cleaned; Canola or rice bran oil, for sauteing; 1/4 cup fresh cilantro leaves, chopped; 1/4 cup grated Parmesan; Juice of 2 limes; Kosher salt

Getting reviews...

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

Deselect All

1/4 cup unsalted butter, at room temperature

1/2 teaspoon cayenne

4 ears corn, shucked and cleaned

Canola or rice bran oil, for sauteing

1/4 cup fresh cilantro leaves, chopped

1/4 cup grated Parmesan

Juice of 2 limes

Kosher salt

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.