Spicy Corn Medallions
June 25, 2015
Spicy Corn Medallions is definitely my favorite way to eat corn. The spicy cayenne marries the sweetness of the corn and the tang of the lime juice. Please note – when slicing the corn into medallions, be very careful not to slice your fingers! It is easiest with a cleaver.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Directions
1Melt butter in a skillet over medium / high heat. Add corn and sprinkle with cayenne. Sauté until the corn gets brown on the edges. Squeeze the lime juice over and serve.
5 Reviews
Jeanne
May 25, 2023
This is brilliant, Leslie!
Leslie Blythe
May 27, 2016
I also love Mexican corn, but this is really good. I cook it in a cast-iron skillet. Enjoy!
Adam J. Holland
May 26, 2016
Sometimes simple is best. This is one of those times. Hell to the yeah, Chef!
Suzanne Knapp
May 26, 2016
I love Mexican corn which also adds in Cotija cheese and cilantro, but cuts the corn off the cob before stirring all ingredients together. I like the idea of this recipe–I’m picturing picking up each little piece of corn with my fingers and eating the kernels off slowly. It’s obviously fewer calories and slower to eat than the version I’m used to, so I’m going to try it and see if it could be a healthier alternative to my much loved Mexican corn dish. Thanks for the idea! I’ll post back when I’ve tried it and give our families review.
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Michele
May 29, 2023
This was simple and delicious! Next time, I’m going to try it with TJ’s chili lime seasoning.