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
Equipment
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
- ¾ 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.
Notes
This is 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…
Nutrition
Calories: 259kcal | Carbohydrates: 5g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 110mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1188IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 0.3mg