chile lime creamed corn.
Ok, I’m really putting myself out here now: you’ve seen my handwriting.
Maybe now you can appreciate why my friends and family mock me for having such awful chicken scratch. Like maybe I was formerly in a gang, or never passed the 3rd grade in penmanship. It’s remedial, for sure. But between us, in this digital age I’ve started to not care, well except for those occasional times that I have letters returned to me because the poor post office can’t find my recipient’s address.
Here’s a new spin on creamed corn! One that’s a little lighter, with a touch of the southwest thrown in. I served it at our latest pre-summer bbq and it was a hit! I’m sure it will be well-received at your house too (which is more than I can say for my handwriting…:)
Chile Lime Creamed Corn
(serves 10 as a delightful side dish)
What You’ll Need:
8 cups cooked corn, fresh, frozen or grilled for an even better flavor
2 large limes
4 tablespoons butter
1 1/2 cups half and half or cream
1/4-1/2 teaspoon cayenne pepper
2 tablespoons diced green onions or chives
Grate the limes, slice them in half and juice them.
Melt the butter in a large pan set over medium-high heat. Add the corn, about 2 tablespoons lime juice, and sea salt. Stir to combine. Reduce heat to medium and cook another 10-15 minutes, or there is no longer liquid at the bottom of the pan.
Stir in half and half or cream, cayenne pepper to taste, and all the lime zest. Cook another 5-7 minutes, or until the corn has absorbed most of the liquid. Salt to taste and stir in green onions or chives.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
170 calories per serving
8 grams of fat
4 grams protein
3 grams fiber
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!