Prep: 10 minutes
Cook: 10 minutes
The inspiration for this recipe comes from the Cafe Habana, located on Prince St. in Soho. I recently visited the tiny restaurant after my roommates raved about their zesty variation on traditional corn-on-the-cob. At the restaurant, they serve it grilled and slathered with mayo, chili powder, lime juice and a sprinkling of cheese. My version uses basic boiled corn and I subbed butter for mayo. Serve it as a side dish to black bean burgers or on its own washed down with a couple of mojitos.
- 4 ears of corn, husked
- 4 T. trans-fat free butter (I like Smart Balance)
- 2 limes, cut into wedges
- 2 T. chili powder
- 1/2 cup finely shredded Mexican cheese blend
Bring a large pot of water to a boil. Add corn and cover pot. Cook corn until tender, about 10 minutes. To assemble corn, cover each cob with butter, a squeeze of lime, a dusting of chili powder and a sprinkle of cheese. Serve immediately with lots of napkins and dental floss.
Grillin the cobs prior to topping is another option. Be sure to soak the whole cobs (with husk) in water before grilling to prevent burning.