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"Deliciously Simple Recipe: Buttery Baked Corn on the Cob!

Writer's picture: Suzanne ClarkSuzanne Clark
Apr 30, 20241 min read

Boiled corn is delicious, but is there a better way? We believe so, and this recipe is proof! Instead of boiling away the nutrients and flavor, how about intensifying and condensing those flavors while cooking? The corn is bathed in butter and seasoning, so each kernel is covered with a buttery flavor. You are only a few ingredients away from the ultimate method to cook and serve corn. This recipe couldn’t be easier; your friends and family will think you are brilliant!


How to make the best corn ever, Butter Baked Corn!

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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