Mexican Corn w/ Cilantro + Lime

Summertime sweet corn!  Combine some common Mexican flavors with sweet summer corn and you have a delicious, tangy, savory, warm {or cold} salad.

Organic Corn + Pasture Butter + Lime + Cilantro + Chili

Equipment: Cutting Board, Knife, Standing Grater or Microplane Rasp Zester, Medium-Size Sauce Pan, Medium-Size Mixing Bowl

Mexican Corn w/ Cilantro + Lime

• 3 ears non-GMO organic corn
• 2 tablespoons pasture butter (See Resources)
• Handful cilantro, chopped (about 1/4 cup)
• 1 teaspoon chili powder blend (I use Simply Organic)
• 1/2 teaspoon tabasco or hot sauce
• 1/2 teaspoon Celtic sea salt (See Resources)
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup + 2 tablespoons raw parmesan cheese, finely grated, divided 

1.  Prep corn - remove outer husks down the ear of the corn to the base.  Using clean hands, strip away the silk from the corn by hand.  Stand the corn up on a cutting board using one hand to hold the top of the corn and the other to hold the knife - carefully cut the kernels off of the cobb, set aside.  Prep cilantro - wash and chop, set aside.  Prep lime - wash and cut in half, set aside.  

2.  In sauce pan, melt butter over medium heat.  Add corn kernels and stir to coat with butter.  Cook for about 2 minutes or until they are slightly cooked but still have some bite/crunch (you don't want to overcook the corn).

3.  Remove from heat and add corn to mixing bowl.  

4.  Add chopped cilantro, chili powder, hot sauce, sea salt, lime juice and 1/4 cup grated parmesan cheese to the corn, mix until everything is coated and evenly distributed.

5.  Serve warm or refrigerate and serve cold.  Garnish with remaining 2 tablespoons grated parmesan cheese.

Yield: 3 servings       

This post is part of Slightly Indulgent Tuesday @ Simple Sugar & Gluten Free.