Chili Corn on the Cob
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It's time to defy the notion that you can only cook corn on the cob one certain way. We've got a way to shake up this fresh vegetable recipe favorite, and the best part is that you don't even need to host a barbecue to enjoy it! Our unique vegetable recipe for Chili Corn on the Cob is a super simple, no-bake recipe that we love cooking up in the summer when we don't want to heat up our house.
What You'll Need
- 1 tablespoon chopped fresh chives or 1 teaspoon dried chives
- 1 teaspoon chili powder
- 4 ears fresh corn, husks removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, softened
What to Do
- Stir together butter, chives, and chili powder; set aside.
- Wrap each ear of corn loosely in plastic wrap; arrange, with narrow ends in center, on a glass plate.
- Microwave at HIGH 7 minutes, turning corn after 3-1/2 minutes. Let stand 3 minutes. Remove plastic wrap; brush with butter mixture. Sprinkle with salt and pepper.
Peak season for fresh corn is May through September. When buying fresh corn, look for bright green, snug husks; golden brown silks; and plump, milky kernels. It's best cooked and served the day it's purchased. We recommend storing it in the refrigerator no more than 2 days, and don't remove the husks until right before cooking.
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