Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

USA WEEKEND columnist Pam Anderson 0

"For simplicity, keep it on the cob. To make it special, cook it twice: first in the microwave, then in a skillet till the ears turn golden-brown. Instead of butter, pass this chili-lime-cilantro sour cream. Unlike butter, sour cream adheres to the kernels, and its rich tartness is a pleasant contrast to the sweet corn."

Ingredients {{adjustedServings}} servings 158 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.)
  2. Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.)
  3. About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.
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  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 33

  1. 43 Ratings


Delicious blend of flavor!


I was really disappointed with this recipe. Sauteing the corn didn't add anything to its natural flavor and only made it greasy. The spread was too tart and the chili flavor overwhelmed the delicate sweetness of the corn.


This is near the exact recipe my step-sister brought back from deep in Texas. The only difference is the corn the on cob was soaked (in the husks) in a large bucket of salt water overnight, then slowly cooked on the grill till the husks were charred. Then it was sauted in butter before the cilantro mixture was brushed on. FABULOUS!!! :)