A dash of crushed red pepper adds the perfect amount of spice to this flavorful cilantro-lime corn on the cob.
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.
1/2 fat, 1/2 starch