August 19, 2020

Creamy Chili Lime Corn


1/2 c loose packed Cilantro, chopped
1/3 c 2% Greek Yogurt
Zest and Juice of half a Lime
1/2 tsp Salt
1 tsp Water
1 lb Frozen Corn, thawed
1 tsp Chili Powder
1 small Garlic Clove, grated
2 tbsp Unsalted Butter
4 tbsp Parmesan, grated
Whisk together cilantro, yogurt, lime zest and juice, water, and salt. Set aside. Pat corn dry with paper towels and toss with chili powder and garlic in medium bowl. Melt butter in a large non-stick skillet over medium-high heat. Once foam subsides, add 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. Remove skillet from heat and stir in lime-yogurt mix, 3 tablespoons Parmesan, and 1/2 teaspoon Salt. Transfer to serving dish and top with cilantro, chili powder, and Parmesan for garnish.