Creamy Chili-Lime Corn

Shared by one of our CSA members, Darleen Harens, this recipe features the delicious sweet corn we’ve been receiving in our shares lately. For those of you, like Darleen, who are not huge fans of cilantro, you may find you like it in this dish. This recipe was found on the Food Network Kitchen site.
1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup 2-percent Greek Yogurt
Zest and juice of 1 Lime
Kosher Salt
1 pound frozen Sweet Corn, thawed (about 3 1/2 cups)
1 teaspoon Chili powder, plus more for garnish
1 small clove Garlic, finely grated
2 Tablespoons unsalted Butter
4 Tablespoons grated Parmesan Cheese
1. Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
2. Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl.
3. Melt the butter in a large non-stick skillet over medium-high heat.
4. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes.
5. Continue to cook, stirring, until warmed through, about 3 minutes.
6. Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 Tablespoons of the Parmesan and 1/2 teaspoon salt.
7. Transfer to a serving dish and top with cilantro, the remaining 1 Tablespoon Parmesan and a sprinkle of chili powder.

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