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




Ingredient Checklist


Instructions Checklist
  • 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.

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

Nutrition Facts

1/2 ear of corn with topping
58 calories; protein 1.5g; carbohydrates 8.6g; dietary fiber 1.2g; sugars 1.5g; fat 2.8g; saturated fat 1.4g; cholesterol 5.6mg; vitamin a iu 280.4IU; vitamin c 3.8mg; folate 21.4mcg; calcium 1.7mg; iron 0.3mg; magnesium 16.9mg; potassium 124.2mg; sodium 117.2mg.

1/2 fat, 1/2 starch