Creamy Chili-Lime Corn

Creamy Chili-lime Corn Recipe

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judy wellington

By
@cordonbleu

served at Curious Cuisiners on January 20, 2015

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt, Set aside.
2Pat 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.
3Remove 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.

About Creamy Chili-Lime Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Healthy