Corn on the cob with buttery cream cheese, Parmesan and chili powder with green onions and lime.
Salty, sweet, savory, sour and so decadent you will never look at an ear of corn the same way again.
And that is a totally good thing.
- 2 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 4 - 5 ears of corn, cooked (cut in half or leave whole)
- ½ cup grated Parmesan cheese
- chili powder
- chopped green onions, for garnish
- lime wedges, for serving
- In a small bowl combine the cream cheese and butter together.
- Working one at a time put skewers or picks into the ends of the hot, cooked corn and stand them up.
- Slather with the cream cheese mixture, sprinkle all over with Parmesan and chili powder.
- Garnish with green onions and serve with a squeeze of lime.
Adapted from Kraft
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Slathering corn with butter, salt and pepper is a thing of the past. Since discovering Mexican Street Corn it’s habit for me to eat corn sprinkled generously with cheese and chili powder.
This recipe takes the idea one step further with the addition of cream cheese.
Softened butter and cream cheese is mixed together and melted over hot, crispy corn to create the glue that holds the Parmesan cheese and chili powder on.
A squeeze of lime cuts through the richness and makes for some of the most delicious corn you will ever taste in your life.
You can also use loose corn. Just mix everything into it and make sure the corn is piping hot so it melts well.