Monday, June 27

Chipotle Lime Corn on the Cob

I know some people that just absolutely LOVE corn on the cob.  I like it just fine, but you'll never see me lining up for it.  Normally it's served at a cookout or backyard barbeque and there are usually tons more exciting things to eat--exciting things that are a lot less effort to eat too.  Yes, I have mentioned this many times, but I am that lazy.  Plus, I need to be at my own home (or my Mom and Dad's) where I feel comfortable enough to hog the bathroom while I floss immediately after eating.  I can't stand having food stuck in my teeth.

But I digress, as my dental hygiene was not the purpose of this post.

Now if corn on the cob was always served with this yummy, fabulous, change your life forever and ever topping--I just might have to rethink everything I just claimed to be true about myself and corn on the cob.  Because this stuff is just that amazing if you ask me.  Hubs loved it too--I think I might have seen him shed a tear over the beauty of this recipe....oh, how I kid.  But we both really, really enjoyed it.   

(But our daughter who will happily eat broccoli, green beans, celery, and cucumbers?  I cannot for the life of me get her to eat corn.  Such a strange child, I mean, isn't corn every child's favorite "vegetable"?  Well, it's not our Peanut's that's for sure.)

Anyhow, please make this....and then drop me a line to tell me how your life has changed for the better.  Because it will.  I promise.



























Chipotle Lime Corn on the Cob ~ adapted from Taste of Home

4 large ears sweet corn, husked and rinsed
1/2 cup mayonnaise
1 tsp. pureed chipotle pepper in adobo sauce (here's what you do with the rest of the can)
2 Tbsp. fresh cilantro, minced
1/2 tsp. lime zest
2 Tbsp lime juice
1 garlic clove, minced
Grated Parmesan cheese, for serving

Fill a large stock pot with water and bring to a rolling boil.  Place ears of corn in boiling water and simmer until corn is cooked through, about five minutes.  Remove from water and place on a serving plate and cover with foil to keep warm.

Mix together mayonnaise, chipotle pepper, cilantro, lime zest, lime juice, and garlic in a small bowl.  Serve over *slightly* cooled corn on the cob and sprinkle with Parmesan cheese. 

This topping also makes a fabulous salad dressing if you have any leftover! 


♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life

La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 

This Chick Cooks Recipe Swap


13 comments:

Lisa@BlessedwithGrace said...

That corn on the cobb looks wonderful. Love the idea of the southwest flavors! Thanks for sharing and linking to TMTT.

Sherry @ Lamp Unto My Feet said...

This looks absolutely delish! I just got some fresh corn on the cob, too! :)

Katie said...

Very similar to how we eat it in my area of Mexico! :)

Liz said...

I am a huge fan of corn, and this looks really good. I am definitely going to try it. Thank you for posting.

kankana said...

Looks delicious and these days corns taste like candy :) Thanks for sharing this with Hearth and Soul Hop

carolinaheartstrings said...

Wow is all I can say. This recipe looks just fantastic. I cannot wait to try it. Great pictures. Come over and visit us today. We have a great chilled soup recipe and a giveaway from the Fairy Hobmother.

Miz Helen said...

Hi Jackie,
Your corn is out of this world! I am making that sauce and will use it on several different things, it is a great recipe. Thank you so much for sharing with Full Plate Thursday and come back real soon.
Hope you have a great week end!
Miz Helen

Chels said...

WOW, that is one tasty looking Corn on the Cob! I love the sweet and spicy flavor the chipolte brings to it. Amazingly brilliant!

girlichef said...

I'm one of those people that will line up for corn on the cob...I ADORE it! And I love it this way...I wish I had a cob...or 4...right now. ;D

a moderate life said...

Hi Jackie! One of the best things I ever had in my life was Cuban corn on the cob at this great little place in Greenwich village NYC called Havana. This place could definitely be on diners driveins and dives, but the point is that they made the corn very similar to the way you are making it and it was absolutely spectacular! Thanks so much for sharing your lovely recipe with us on the hearth and soul hop and reminding me how good the corn was! Also, could you please do me a tiny favor? you have this recipe linked to the hearth and soul hop hub but it is on longer in service. Could you please link to the blog where you upload for the hop? Thanks so much! All the best, Alex

KB said...

Looks delish. We'd love you to share your recipe with us at
Simply Delish.

Roz from 'la bella vita' said...

thank you so much again for sharing this superb corn recipe on Fresh Food Friday last week. It was with great pleasure that I featured it today on this week's version. You are always welcome to join in and share more of your great recipes!

Sam @ My Carolina Kitchen said...

Chipotle and lime are two of my favorite ingredients and when I saw your corn on Fresh Food Friday I had to stop by and say what a great idea. Fab photo too.
Sam

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