Creamy Chili-Lime Corn

Inspired by Mexican elote-corn on the cob, usually roasted and brushed with butter, mayonnaise and cheese-this healthy, whole-grain side[ dish has all elote's flavor and, because we use frozen corn, can be enjoyed all year round. Don't worry about the yogurt clumping slightly: It's reminiscent of the Cotija cheese used in the traditional version.]

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
  • 1/3 cup 2-percent Greek yogurt
  • Zest and juice of 1/2 lime
  • Kosher salt
  • 1 pound frozen 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
Directions
  • Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.

  • 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 nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.

  • Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes