Creamy Chili-Lime Corn

Name: Creamy Chili-Lime Corn
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

9 ingredients

8 steps

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

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.