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Tex-Mex Corn on the Cob Recipe

Photo by: Taste of Home

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It's a snap to add zippy flavor to fresh corn on the cob. The tender ears get a summery treatment when seasoned with chili powder, cilantro and lime. —Helen Jacobs of Eules, Texas

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12 Servings
Prep/Total Time: 15 min.

Ingredients

12 small ears fresh corn on the cob (about 6 inches)
3 tablespoons minced fresh cilantro
1-1/2 teaspoons chili powder
1-1/2 teaspoons grated lime peel
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Refrigerated butter-flavored spray

Directions

Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender.
Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn. Spritz with butter-flavored spray; brush or pat seasoning over corn. Yield: 12 servings.

Nutritional Analysis: One serving (1 ear) equals 85 calories, 1 g fat (trace saturated fat), 20 mg cholesterol, 164 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Tex-Mex Corn on the Cob published in Light & Tasty August/September 2001, p27

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