Corn on the Cob with Chili Lime Butter

Summertime sweet corn meets the flavorful combination of lime and chili!

TOTAL TIME:30 minutes



  • 4 Tbsp. salted light margarine
  • 1 tsp. grated lime peel
  • 1 Tbsp. fresh lime juice
  • 1 tsp. chili seasoning
  • 4 ears yellow corn, husks on


  1. Combine margarine with lime peel, juice and chili seasoning. Mix until all the juice has been incorporated into the margarine. Cover and allow to stand for at least 30 minutes.

  2. Remove outer leaves of corn husk, leaving inner leaves. Remove as much silk as possible. Rinse in cold water and place all 4 ears in a resealable plastic bag. Close the bag, leaving about 1” of the mouth unsealed. Place corn in microwave and cook on HIGH 6 minutes. Carefully turn bag over and cook on HIGH 4 more minutes. Remove carefully.

  3. Let corn cool briefly, then peel remaining husk and silk. Serve hot with 1 teaspoon chili lime butter for each serving.