CREAMY CHILI-LIME CORN

Creamy Chili-Lime Corn image

Provided by judy wellington @cordonbleu

Number Of Ingredients 9

1/2 cup(s) loosely packed fresh cilantro leaves, chopped, plus more for garnish
1/3 cup(s) 2 per cent greek yogurt
1/2 - fresh lime zest and juice
pinch(es) pinch kosher salt
1 pound(s) frozen corn, thawed (about 3 1/2 cups)
1 teaspoon(s) chili powder, plus more for garnish
1 clove(s) garlic, finely grated
2 tablespoon(s) unsalted butter
4 tablespoon(s) grated parmesan

Steps:

Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt, Set aside.
Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large non-stick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some areas, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 T of the parmesan and 1/2 tsp. salt, Transfer to a serving dish and top with cilantro, the remaining 1 T Parmesan and a sprinkle of chili powder.