A dash of crushed red pepper adds the perfect amount of spice to this flavorful cilantro-lime corn on the cob. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Carefully cut each ear of corn in half crosswise. In a Dutch oven, cook corn, covered, in enough boiling water to cover for 5 to 7 minutes or until kernels are tender. Remove from water.

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  • Meanwhile in a small bowl, combine butter, cilantro, salt, lime peel and crushed red pepper. Serve with warm corn.

Nutrition Facts

58 calories; 2.8 g total fat; 1.4 g saturated fat; 6 mg cholesterol; 117 mg sodium. 124 mg potassium; 8.6 g carbohydrates; 1.2 g fiber; 1 g sugar; 1.5 g protein; 280 IU vitamin a iu; 4 mg vitamin c; 21 mcg folate; 2 mg calcium; 17 mg magnesium;