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Fourth of July: Mexican-Style Corn on the Cob

Source of Recipe


From Williams-Sonoma "Comfort Food" by Rick Rodgers



List of Ingredients



• Cilantro-Lime Butter:
  
• ½ cup unsalted butter, at room temperature
  
• 2 Tbsp minced fresh cilantro
  
• Finely grated lime zest from 1 lime
  
• .
  
• 6 ears fresh corn
  
• Pure ancho chile powder or other chile powder, for serving
  
• Kosher salt
  






Instructions



1. To make the cilantro-lime butter:
   Using a rubber spatula, in a small bowl, mash together the butter, cilantro, and lime zest and juice. Cover and let stand while you prepare the corn. (The butter can be prepared, covered, and refrigerated for up to 2 days. Bring to room temperature before serving.)
   
   
2. Remove the husks and silk from the ears of corn. Bring a large pot of water to a boil over high heat. Add the corn and cook until the kernels are tender-crisp, about 5 minutes. Drain well and transfer to a serving platter.
   
   
3. Serve the corn piping hot, with the cilantro-lime butter, chile powder, and salt on the side for diners to add as they like.
   
   Makes 6 servings.
   
   
   Change It Up:
   In Mexico, corn on the cob is often spread with crema (similar to sour cream) or mayonnaise, sprinkled with shredded cotija cheese, and seasoned with pure ground chile and a squeeze of lime juice.