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.
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.
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.
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.
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.