The new creamy, slow-churned Country Crock with Sunflower Oil is easy to mix right from the fridge, so we made this spicy chili lime buttery spread to enhance the sweet summer corn. You can even try grilling the corn too!
- 2 tablespoon Country Crock with Sunflower Oil
- 1 tablespoon fresh lime zest
- 1 teaspoon chili powder
- 1/ 2 teaspoon smoked paprika (or regular paprika)
- 1/ 8 teaspoon cayenne pepper
- 6 ears of corn, shucked
Stir together Country Crock with Sunflower Oil, lime zest, chili powder, paprika and cayenne pepper. Set aside.
Bring a large pot of water to a boil. Add corn, cover and cook for about 5 minutes. Drain and let cool slightly.
Spread each corn cob with 1/2 tbsp of chili lime butter and enjoy immediately.
Pro tip: Sprinkle with cotija cheese, if desired.