Creamed Corn with Chili and Lime
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 200, total fat 9 G., saturated fats G., proteins 8 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 200, total fat 9 G., saturated fats G., proteins 8 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.
This dish tastes like fried spicy corn with cheese, sold on the cob by Mexican street vendors, but prepared as a side dish. It's quick and easy to make, and you can enjoy its flavor year-round using frozen corn out of season. Fry it in a pan and mix it with grated cheese and yogurt seasoned with traditional Mexican ingredients: lime, cilantro, and chili pepper. Don't worry if the yogurt gets lumpy. This will resemble the Mexican cotija cheese often sprinkled on grilled corn. Eat the corn on its own, serve it as a side dish with meat, or wrap it in tortillas for tacos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup chopped cilantro leaves, plus extra for serving
- 1/3 cup Greek yogurt 2%
- Juice and zest of half a lime
- 45g frozen corn, thawed (about 3.5 cups)
- 1 tsp chili powder + extra for filing
- 1 small clove of garlic, finely grated
- 2 tbsp (30 g) butter
- 4 tbsp. l. grated parmesan
We recommend
Recipes with similar ingredients: cilantro, yogurt, lime, corn, chili seasoning, garlic, butter, Parmesan cheese
Cooking the dish according to the recipe:
- Combine cilantro, yogurt, lime zest and juice, 1 teaspoon water and 0.5 teaspoon salt.
- Pat the corn dry with paper towels and combine with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the butter stops foaming, add the corn and cook, without stirring, until lightly browned in spots, about 2 minutes. Continue cooking, stirring, for about 3 minutes.
- Remove the pan from the heat and stir in the yogurt mixture, 3 tablespoons of Parmesan, and 1/2 teaspoon of salt. Transfer to a serving dish and sprinkle with cilantro, the remaining 1 tablespoon of Parmesan, and a little chili powder.
Categories:
Similar recipes
