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visualpanic Ingredients
- 4 Tbsp salted light margarine
- 1 tsp grated lime peel
- 1 Tbsp fresh lime juice
- 1 tsp chili seasoning
- 4 ears of yellow corn-on-the-cob, fresh and in the husk
Directions
- Combine margarine with lime peel, juice and chili seasoning.
- Mix until all the juice has been incorporated into the butter.
- Cover and allow to stand for at least 30 minutes.
- Remove outer leaves of the corn husk, leaving inner leaves.
- Remove as much silk as possible.
- Rinse in cold water and place all 4 ears in plastic storage bags.
- Close the bag, leaving about 1 inch unsealed.
- Place corn in microwave and cook on HIGH for 6 minutes.
- Carefully turn bag over and cook on HIGH for 4 more minutes.
- Remove carefully.
- Cool briefly, peel remaining husk and silk.
- Serve hot with 1 tsp chili lime butter for each serving.
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