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Cookie Magazine

Mini Corn on the Cob

By Victoria Granof

3.8

(6)

Image may contain Food Dish Meal Cutlery Fork and Lunch
Mini Corn on the CobMarcus Nilsson

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 4 servings

Ingredients

Kosher salt to taste
3 ears corn, shucked and cut into thirds
3 tablespoons unsalted butter
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 cup grated Parmesan

Preparation

  1. Step 1

    1. In a pot of salted boiling water, cook the corn, covered, for about 4 minutes. Drain and set aside.

    Step 2

    2. Return the pot to medium heat and melt the butter.

    Step 3

    3. Add the lime juice and chili powder and stir to combine.

    Step 4

    4. Return the cobs to the pot and stir until they're coated with the mixture.

    Step 5

    5. Transfer to a platter, sprinkle with the Parmesan, and serve.

TagsCornVegetableParmesanCheeseDairySideDinnerGluten FreeNut FreeVegetarianEasy30 Minutes or Less5 Ingredients or FewerQuickCookie Magazine
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