Cilantro-lime corn

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When we go to Joe’s, we rarely stray from our usual side dish: Jennie’s Potatoes. But since it was six of us this time, we decided to “whack it up” as my dad would say, and order several sides, including a seasonal specialty—cilantro-lime corn.

It was beautiful and delicious—summer in a side dish. The cilantro and lime weren’t overpowering, as I had expected, but gave the sweet, charred corn a tangy zing.

I’ve done my best to recreate the dish.

Cilantro-Lime Corn

You’ll need:

5-6 ears of sweet corn

4 tablespoons butter (softened)

1 tablespoon fresh cilantro, chopped

juice of one half of a lime

1/2 or a whole jalapeno, chopped

2-3 cloves garlic

salt and fresh ground pepper to taste

First, shuck and boil or grill the corn. Grilling is ideal, as you can get a nice char going, which not only looks great, but tastes awesome. I boiled mine for about 10 minutes.


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In the mean time, combine all the other ingredients in a blender. Since there won’t be a whole lot of the mixture, the smaller the blending apparatus, the better. I use my trusty Magic Bullet.


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Throw the mixture in the fridge until the corn’s all done.

I was insistent on charring my corn without the use of a grill, so I did it VERY CAREFULLY using the open flame of my gas stove top and a pair of tongs.


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Keep in mind, I take absolutely no responsibility for any burn accidents/fires/unintentional-popped-corn consequences that may result if any of you decide to try this at home.

Now that we’ve avoided the use of our fire extinguishers, let’s try to keep our fingers intact while we use a knife to scrape the corn off our cobs. I recommend first cutting the cobs in half—it makes things easier and far less dangerous.

OK. So far we’ve avoided third-degree burns and severed fingers. Don’t worry, this next step shouldn’t be hazardous to your health.

Mix the corn with the butter/lime/cilantro/garlic/jalapeno mixture, preferably while the corn is still warm so the butter melts nicely. Serve warm.

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7 comments

  • My husband tried a similar recipe earlier this spring called “Dragon Breath Corn on the Cob” from a cookbook called Patio Daddy-O. I think the extra “dragon breath” may still be in our fridge! However, it was too early when we tried it, as corn in these parts is only just now starting to be sweet. I’ll look forward to trying your concoction on our next encounter with the good stuff. (Plus, he looooves any excuse to grill, so I’m sure he’ll be charring his corn that way. Which may or may not cut down on singed fingertips! :) )

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

  • Thanks so much! Yeah, this recipe’s definitely a keeper! Should I also send you pictures/links that DO get accepted to TasteSpotting as well, or just those that don’t get on? Thanks again for the comment.

  • Thanks Liesl! It really was a winning experimentation : ). P.S., love the spaghetti and meatball cupcakes on your blog!

    Jada

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