Sauteed Corn Elotes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 432
- Total Fat
- 37
- Saturated Fat
- 11
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 37
- Sodium
- 424
- Total: 15 min
- Active: 15 min
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
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.