RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1358
| View Recipe |
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| Recipe Name: |
Corn on the Cob with Chili and Lime |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.43
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Each corn, fresh, yellow shucked and cleaned
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Directions:
Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with limejuice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste. |
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| Nutrition per Serving: |
| Calories: |
666 |
Total Carbs: |
94.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
19.0 |
Protein: |
14.80 |
| Fiber: |
0.72 |
Sodium: |
723.19 |
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