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creamy chili-lime corn

8 Pinches
cordonbleu avatar
The Villages, FL
Updated on Jan 20, 2015

served at Curious Cuisiners on January 20, 2015

prep time 15 Min
cook time 5 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
  • 1/3 cup 2 per cent greek yogurt
  • 1/2 - fresh lime zest and juice
  • pinch pinch kosher salt
  • 1 pound frozen corn, thawed (about 3 1/2 cups)
  • 1 teaspoon chili powder, plus more for garnish
  • 1 clove garlic, finely grated
  • 2 tablespoons unsalted butter
  • 4 tablespoons grated parmesan

How To Make creamy chili-lime corn

  • Step 1
    Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt, Set aside.
  • Step 2
    Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large non-stick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some areas, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
  • Step 3
    Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 T of the parmesan and 1/2 tsp. salt, Transfer to a serving dish and top with cilantro, the remaining 1 T Parmesan and a sprinkle of chili powder.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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