Mexican-Style Corn on the Cob
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.
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).