Creamy Chili-Lime Corn
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Greek Yogurt (2-percent)1 small
Garlic (clove, finely grated)2 tbsps
Unsalted Butter4 tbsps
Grated ParmesanDirections:
1
Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt
2
Set aside
3
Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl
4
Melt the butter in a large nonstick skillet over medium-high heat
5
Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes
6
Continue to cook, stirring, until warmed through, about 3 minutes
7
Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt
8
Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder