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Creamy Chili-Lime Corn

4.8(21)

This irresistible side is inspired by Mexican esquites—the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.

by Food Network Kitchen·published 2016-11-16

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Side Dish

Servings

4 servings

Total time

—

Calories / serving

200 kcal

Ingredients (9)

serves

1/2 cup loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup 2-percent Greek yogurtyogurt
Zest and juice of 1/2 limelime
Kosher saltsalt
1 pound frozen corn, thawed (about 3 1/2 cups)corn
1 teaspoon chili powder, plus more for garnishchili-powder
1 small clove garlic, finely gratedgarlic
2 tablespoons unsalted butterbutter
4 tablespoons grated Parmesanparmesan

Instructions (3 steps)

01Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
02Pat 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.
03Remove 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.

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