I love a sweet crispy corn on the cob. But you know what I love even more? A sweet, spicy corn off the cob. This is The Organic Kitchen’s ‘Lime Chipotle Corn Off the Cob’…
We start with organically grown non-GMO corn (getting harder and harder to find by the way). I got lucky and found some at Whole Foods Market.
Then we use a sharp knife to shave the kernels right off the cob into a bowl. If you do it on a cutting board the kernels fly everywhere. (I love my Wusthof 8″ Chef’s knife!)
Sauté corn in a pan with butter, add lime juice, sea salt (I use Maldons) and some chipotle chili powder and you have yourself a sweet, spicy side dish everyone will love!
The Recipe: Lime Chipotle Corn Off the Cob
5 ears yellow or white corn, kernels cut off cob
3 T butter (vegans use coconut oil)
juice of half a lime
1-1 1/2 tsp chipotle chili powder (adding 1/2 tsp at a time, tasting between additions)
freshly ground pepper
Place butter in medium sized pan on medium heat. When butter is melted add corn and sauté for 3-4 minutes stirring frequently. Add a couple pinches of sea salt and freshly ground pepper. Cook a couple more minutes and taste. If corn is done but still crispy remove from heat. Squeeze the juice of half a lime over corn and stir. Add 1/2 tsp chipotle chili pepper at a time, tasting between additions. When it’s hot enough for you toss again and serve!
You know what would be great served with this corn? These fish tacos! And don’t forget that tomorrow is National Grilled Cheese day. No I did not make that up. For my grilled cheese recipes click here.
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