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31 May 2010 @ 02:12 pm
Not really a recipe  
Heat some frozen corn according to package directions. Could, of course, also use canned or fresh corn. Frozen was what I had handy.

In a frying pan of appropriate size for the amount of corn, heat enough butter or margarine to coat the bottom of the pan.

When the butter is sizzling, add the corn.

Season with salt, pepper, garlic powder, and chili powder to taste.

Fry until it's as done as you like it; the longer you fry it the chewier it gets. Depending on your tastes, this may be either a feature or a bug.

Sprinkle some lime juice over the top.

Annetxanne on May 31st, 2010 06:42 pm (UTC)
Ooh, just when I was wondering what to take to a potluck Wed. Thanks!
Janet Miles, CAP-OMjanetmiles on May 31st, 2010 07:09 pm (UTC)
You're welcome!
Bladerunnerbldrnrpdx on May 31st, 2010 08:42 pm (UTC)
I like doing melted butter with lime juice and red pepper flakes on corn on the cob as well.
zemhitchhiker on May 31st, 2010 10:02 pm (UTC)
i like to mix up salt, pepper, butter and lime juice, then dip bits of the cob into it as i gnaw them off.
Janet Miles, CAP-OMjanetmiles on May 31st, 2010 10:07 pm (UTC)
That sounds good too.

Try roasting the corn rather than boiling or steaming it -- I used to get it that way in Mexico, or spread with something that was almost but not quite cream cheese, then sprinkled with chile.
zemhitchhiker on May 31st, 2010 10:01 pm (UTC)
you're the first american i've seen who seasons your corn the indian way :) good on you
Janet Miles, CAP-OMjanetmiles on May 31st, 2010 10:06 pm (UTC)
Really? That's how my Dad used to make fried corn as a side dish.
zemhitchhiker on May 31st, 2010 10:11 pm (UTC)
yeah, here it's steamed corn, but mostly americans look at me funny when i want to add both lime and butter to it
Janet Miles, CAP-OMjanetmiles on June 1st, 2010 12:39 am (UTC)
Okay, correction, the pepper, garlic, and chile were Dad's; the lime juice was a spontaneous addition this afternoon because it looked good.
Trinkertrinker on June 1st, 2010 04:54 am (UTC)
Ha! That's a Mexican thing, zemmie.