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 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
1 Cube of softened butter
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 Cube of softened butter
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, brush cobs with softened butter while still warm, roll or sprinkle seasoning over corn. Yield: 12 servings.
Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn, brush cobs with softened butter while still warm, roll or sprinkle seasoning over corn. Yield: 12 servings.
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