Saturday, July 24, 2010


Serves 3


1 Tbsp fresh squeezed lime juice
1 Tbsp butter
1 tsp finely chopped green chili pepper
3 fresh white corns with at 3 to 4 layers of fresh husks still on them
1 Tbsp of water
1 large microwaveable plate
Microwave splatter shield food cover
Black pepper to sprinkle

Chop off the top part of the fresh white corns still in fresh husks to remove the silk, but do not remove husks yet.
Remove, but save at least 3 to 4 layers of husks on the corn.
Place them on a microwaveable plate – staggered in different direction – tail, head, tail.
Add 1 Tbsp of water (for steam)  (If microwaving only one corn – no water needed.)
Cover and Microwave for 4 minutes – depending on your microwave power. 
Open the microwave and Turn the corns, top to bottom.
Cover and microwave 2 more minutes.
Let it rest at least 5 minutes+ in the microwave.
Prepare the butter while they are cooling.

Add lime juice into a microwaveable bowl.  Add butter and finely chopped green chili pepper.
Microwave for 20 seconds.

Prepare the corn serving boat on kitchen counter.
Remove corn husks and place them in the boat.
Drizzle the corn with melted butter lime chili sauce.
Then, sprinkle with grounded black pepper.  Enjoy!

*If microwaving 4 large fresh corns  - Cover and cook for  5 minutes + 3 minutes after you flip sides.

Note:  ** My microwave oven is 800 watt.  It takes about  4 minutes to steam cook a single corn + 3 min ”rest” period in the aluminum foil.  The reason for the rest period is to give the cooling period and avoid mouth burn.  It’s very dangerous to bite into microwaved food that are dense or sticky.  * I know you know that.  :-)

The best part of this butter lime chili sauce is that it is so tasty that you don’t even need salt sprinkle... but everyone’s taste buds is different.
Double or tripple the recipe if more corns are prepared.

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