Spicy Corn On The Cob With Cilantro Butter

Course : Vegetables
Serves: 4
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8 ears corn
2 cups Cold water as needed
1/2 cup butter or margarine -- melted
4 Tablespoons minced fresh cilantro leaves (stems removed) OR
1 Tablespoons dried cilantro, up to 2 tbsp
4 quarts boiling water
1 Tablespoon sugar
1 teaspoon chili powder or chili con carne seasoning or other spicy mixed seasoning
1 teaspoon salt as desired to taste

Preparation / Directions:

If corn ears are in the husk, soak husks in cold water to cover for about 1 hour. Soak corn ears out of the husk in cold water to cover for one hour. In a small heavy saucepan, melt butter over low heat; add cilantro, blending well. Or, melt butter in a small glass container, loosely covered with plastic wrap, in the microwave oven for about 1 minute on 50% power setting. Set aside and keep warm. Drain corn well; remove any husks and silk. Add sugar to boiling water. Cook corn in a large heavy pot, cover ajar, over high heat for 8 to 10 minutes or until just fork tender. Do not overcook. Drain well. Sprinkle corn ears with seasoning. Serve immediately. pass hot cilantro Butter in a sauce boat to brush on corn ears as desired.


Nutritional Information:

1481 Calories (kcal); 100g Total Fat; (56% calories from fat); 24g Protein; 149g Carbohydrate; 248mg Cholesterol; 1159mg Sodium

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