Perhaps your new fav corn side dish: Chili Lime Creamed Corn
If you follow along on instagram, you know we have a new obsession with this gas station restaurant by our house called Cilantro Mexican Grill. It is INSANE. They have a carne asada that will rock your world. But the real star of the show around there is their Chili Lime Creamed Corn. I’ve been stealing it off of Thomas’ burrito bowl since we started ordering from them back when I was pregnant. It’s addictive to say the least. So… I made it myself so I can have a constant supply when the mood strikes.
So we’ve all have the traditional creamed corn and we’re probably all obsessed. But add to that a dash of spice and a hint of lime and it’s next level. It’s great as a stand alone side dish that can be served along chicken or steak. OR it’s fantastic folded into a bowl, stuffed into a quesadilla, etc. It’s an excellent way to use all that incredible corn this time of the year…
A few ways to use Chili Lime Creamed Corn:
- Steak Tacos with this as the topping
- Use it as the base for this scallop recipe
- Perfect addition into a salmon burrito bowl
- Also would be incredible in a steak burrito bowl
- An excellent add-in into an avocado shrimp quinoa bowl
Chili Lime Creamed Corn
Ingredients
- 6 ears white or yellow corn, shucked and kernels sliced from the cob
- 1 lime, zested and juiced
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 4 tablespoons grated Parmesan
- Kosher salt
- 3/4 cup heavy cream
- 1 teaspoon chili powder, plus more for garnish
- small handful of fresh cilantro
- 2 tablespoons chopped chives
Instructions
- Melt the butter in a large frying pan over medium heat. Add the corn and lime juice into the pan and season with salt, stir to combine. Reduce the heat to medium-low and cook for roughly 10-12 minutes. In the last minute, add the garlic.
- Stir in the heavy cream, chili powder, parmesan, and lime zest. Continue to cook for 5-7 minutes, until the cream is absorbed by the corn. Add salt to taste and stir in the herbs and extra chili powder for garnish. Serve.
Gahhhhhhh! This is just screaming out to be made tonight!!!!
This is nearly the same as I dish I had in Vegas 5 years ago. In Vegas they also sautéed finely minced jalapeño in with the corn instead of using chili powder. It was excellent and I’ve been making it since.
I’ll try it with chili powder one day soon to compare.
WOW!! Made this corn tonight to have alongside my chicken enchiladas…What chicken enchiladas? They shouldn’t have even been on the plate!! I ate my weight in this corn! DELISH!!! Thanks for the great recipe!
omg this makes me so happy! thank you
Do you think coconut milk could replace the heavy cream for us non-dairy people or bad idea?
would give it a totally different flavor profile but still delish
Emily, I used non-dairy creamer (SO Delicious unsweetened is my preference) and Violife vegan parm in this last night and it came out great!
I made this recipe exactly as directed and it was a huge hit here. I also made your tomatillo salsa so ended up using a lot of my CSA stuff at one meal. I used the Parmesan cheese in the corn but wondered if you’ve ever used cojita as a substitute?
yes cotija would be excellent!
This is simple and fabulous! The best creamed corn I ever had. Just a nice amount of spice. It can also easily be held while you finish other dishes. I had this with grilled gochujang pork chops,it went perfectly. Thanks,Gaby!
So tasty and easy to make! Will be a staple in Mexican food rotation since it will go with everything! Can see making it with frozen corn in Fall/Winter.
This was delicious!
Could I substitute Greek yogurt for the cream?
Excuse my language… but holy shit this corn is sooooo good. Wow. Thanks Gaby!!!
So delicious!! I could’ve eaten the whole pan of it.
Oh man, is this good! I made it with a roasted hatch chili instead of chili powder and my family loved it.
Definitely making it again and again. Thanks Gaby
O M GERRRRR! Made this last night for some friends, along with the shrimp from your Insta live. First, thank you for a much easier way to cut the corn off the cob. Second, this might be the best corn I have ever HAD! Yummer!
Absolutely delicious! I also realized I forgot to add the Parmesan cheese and it was still out of this world.
Would it be acceptable to use some fresh corn and some frozen? We got two ears in our CSA box that I’d love to use but that’s obviously not enough for such an amazing-looking recipe!
Hoping I can supplement with frozen but I’m not sure how many cups you’re meant to end up with.
Is the corn supposed to be cooked or raw when it’s added to the pan? Can’t wait to try it!
raw
This corn is SO good. So versatile. I am afraid of how much we are going to make this corn. Made this with frozen corn and it was absolutely delicious.
my guests loved this and i am making it again for another group. this time i will need it keep it in a crockpot. any suggestions of what i might have to do differently for a crockpot version?
I’ve made this a dozen times now, and it’s one of my favorite recipes ever. I’ve made it for my low-fodmap-diet friend without the garlic, I’ve made it with different kinds of chili powder (red, ancho, chipotle) and with the spicy chili lime seasoning (from Costco) instead of regular chili powder and salt. It turns out amazing in every variation.
I rarely have real limes or fresh corn on hand, and substituting frozen corn (3/4 cup per ear called for) and/or bottled lime juice works fine. I feel like I just can’t go wrong with this recipe. Definitely a low stress recipe that impresses everyone I’ve served it to.