Cilantro-lime sweet corn from Deep Run Roots: Stories and Recipes from My Corner of the South (page 228) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on September 13, 2020

    Easy and terrific. Reminds me of a variation of Gjelina's corn/feta recipe. Or elote.

  • jacqie on April 05, 2020

    yummy, fresh and easy

  • twoyolks on August 28, 2019

    I found this simply okay. It's just basically sautéed corn in butter with lime.

  • TrishaCP on June 29, 2019

    This is an amazingly delicious way to prepare corn. I cut down on the butter substantially, but not the herbs, and subbed a serrano chile for the cayenne.

  • MelMM on February 03, 2019

    7-4-2017 This was simple, but absolutely delicious. It helps that corn is at its peak right now, really flavorful so it's hard to keep from just eating it raw. Normally when corn is at its best, I go for the simplest preparation - microwaving in the husk. But this was one really delicious pile of corn. Served with the brined pork chop (ha! tofu!) with pickled peanuts from p. 194

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