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Outback Steakhouse Chili Lime Corn

By Todd Wilbur


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Outback takes a traditional Mexican street corn recipe and lightens it up for this new premium side menu addition. The corn comes off the cob after grilling it, and butter steps in where mayonnaise and Mexican sour cream are included in the traditional recipe. Want to do something cool for dinner tonight with those fresh ears of corn? Try this easy side.

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  • 4 ears sweet yellow corn, shucked and cleaned
  • Vegetable oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons lime juice
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • Pinch ground cayenne pepper
  • 1 tablespoon chopped cilantro
  • 1/4 cup crumbled feta cheese
  • Do This
    • Restaurant/Brand
      Outback Steakhouse
    • Instructions
      1. Preheat your barbecue grill to high heat.

      2. Rub the corn with a little oil and place all the ears on your grill. Turn the corn every minute or two and grill it until there are many charred spots on each ear, about 10 minutes.

      3. Cool the corn for 10 minutes, then cut the kernels from the cobs with a sharp knife and toss out the cobs.

      4. Melt the butter in a large sauté pan over medium heat. Add the corn, lime juice, crushed red pepper, paprika, salt, and cayenne pepper. Heat for 4 to 5 minutes or until the corn is hot. Stir in the cilantro and pour the corn into a serving dish. Sprinkle the crumbled feta cheese over the top before serving.

      Serves 4 to 6.
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