Corn on the Cob with Cilantro-Lime Butter

Corn on the Cob with Cilantro-Lime Butter

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From: Diabetic Living Magazine

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 ears of fresh sweet corn, husked and scrubbed
  • 3 tablespoons light butter, softened
  • 1 tablespoon snipped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon finely shredded lime peel
  • ⅛ teaspoon crushed red pepper

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Meanwhile in a small bowl, combine butter, cilantro, salt, lime peel and crushed red pepper. Serve with warm corn.

Nutrition information

  • Serving size: ½ ear of corn with topping
  • Per serving: 58 calories; 3 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 21 mcg folate; 6 mg cholesterol; 1 g sugars; 280 IU vitamin A; 4 mg vitamin C; 2 mg calcium; 0 mg iron; 117 mg sodium; 124 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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