DTDinner Table

Chili-Lime Corn

personal recipe · Prep 5 minutes · Cook 10 minutes

Per serving: 120 cal · 3 g protein · 17 g carbs · 5 g fat

servings
  • 1.5 lb frozen corn kernels (≈680 g)
  • 2 tbsp butter (≈28 g) - or vegan butter
  • 1 tbsp neutral oil (≈15 mL)
  • 1 lime - zested and juiced
  • 1 tsp chili powder (≈3 g)
  • ½ tsp smoked paprika (≈1 g)
  • ½ tsp garlic powder (≈2 g)
  • ½ tsp salt (≈3 g)
  • black pepper - to taste
  • ¼ cup chopped cilantro (≈4 g)

Instructions

  1. Heat a large skillet until very hot. Add the neutral oil and the corn.
  2. Let the corn sit undisturbed in places long enough to brown rather than stirring it constantly. Cook until hot throughout and lightly charred.
  3. Lower the heat and stir in the butter, chili powder, smoked paprika, garlic powder, salt, black pepper, and the lime zest.
  4. Finish with the lime juice and the cilantro right before serving.

Notes