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Chili and Lime Corn

Cookbook

1,000 Lowfat Recipes

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This side dish has lots of flavor, but it won’t overwhelm the main course.

Makes:5 servings

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, healthy, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegetarian

Taste and Texturegarlicky, savory, spiced, sweet

Type of Dishvegetable

Ingredients

  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 1 jalapeño pepper (fresh or pickled), minced
  • 3 scallions, sliced
  • ½ teaspoon chili powder or pure ground mild chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • 4 cups corn kernels (thawed if frozen)
  • 1 teaspoon finely minced lime zest

Instructions

  1. 1) Heat the oil in a large nonstick Sauté pan. Cook the garlic over low heat until golden. Stir in the jalapeno and scallions and cook briefly. Stir in the chili powder, salt, and cumin and cook for about 30 seconds, until the aroma intensifies.

  2. 2) Stir in the corn and zest. Cover and cook until the corn is warmed through and no longer tastes raw. Add 1 tablespoon water if the mixture looks too dry.

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