Chili Lime Creamed Corn
The best spin on a traditional creamed corn that works BEAUTIFULLY in a burrito bowl, a quesadilla or just served as a side dish to any of your favorite proteins!
Servings: 4 people
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.