Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Mexican-Style Corn on the Cob



Posts : 17858
Thanked : 877
Join date : 2013-01-12

Mexican-Style Corn on the Cob

Post by Lobo on Sat 23 Jan 2016, 11:55 pm

Mexican-Style Corn on the Cob

Be the first to Write a Review
Prep Time: 7 minutes
Cook Time: 5 minutes
Servings: 6
Biting into hot corn on the cob slathered with butter is one of summer’s great eating pleasures. Here, that classic is given a Latin accent with the addition of lime and cilantro to the butter and a sprinkle of ground chile at the table. Be careful not to overcook the corn; it tastes best when the kernels still carry some snap.

  • Printer Friendly Version

  • 850


For the cilantro-lime butter:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 Tbs. minced fresh cilantro
  • Finely grated zest of 1 lime
  • 1 Tbs. fresh lime juice
  • 6 ears fresh corn
  • Pure ancho chile powder or other chile powder for serving
  • Kosher salt


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.)

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.

Serve the corn piping hot, with the cilantro-lime butter, chile powder and salt on the side for diners to add as they like. Serves 6.

Variation: 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.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Return to Previous Page

    Current date/time is Mon 05 Dec 2016, 8:27 am