Corn on the Cob with Chili Butter

1/2 cup butter, softened

2 teaspoons chili powder
1/2 teaspoon dried oregano, leaves crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 teaspoons lime juice
4 ears fresh supersweet corn, shucked
In a small bowl, stir together butter, chili powder, oregano, cumin, salt and lime juice until blended. Spread butter mixture evenly over each ear of corn, dividing evenly. Place in a microwaveable dish; cover loosely with plastic wrap or wax paper. Microwave on HIGH (100% power) 10 to 15 minutes, turning once halfway through cooking time.

Yield: 4 servings
Tested in a 625 watt microwave oven.


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