"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Corn on the Cob Recipe

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Corn on the Cob image
Illustrated by Kevin Saxman

 

This recipe for Corn on the Cob, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Scognamillo
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 ears corn; shucked and cut into thirds
3 tbsp unsalted butter
2 tbsp fresh lime juice
1 tsp chili powder
1 cup grated Parmesan cheese

Directions:
Directions:
Cook corn in pot of salted boiling water, covered for about 4 minutes. Drain and set aside.

Return pot to medium heat and melt the butter.

Add lime juice and chili powder; stir to combine.

Return the cobs to the pot and stir until they're coated with the mixture.

Place on plates, sprinkle with Parmesan and serve.

Personal Notes:
Personal Notes:
"She could eat corn on the cob through a picket fence." FCB

 

 

 

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