By Eileen Latimore
Mexican Corn w/ Chilis & Lime
4 steps
Prep:5minCook:10min
Broil instead of pan fry
Updated at: Thu, 17 Aug 2023 00:07:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
6
Low
Nutrition per serving
Calories232.2 kcal (12%)
Total Fat19.9 g (28%)
Carbs12.6 g (5%)
Sugars4.2 g (5%)
Protein3.9 g (8%)
Sodium388.5 mg (19%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoongrapeseed oil
or other neutral
4 cupsfresh corn kernels
or frozen corn, thawed and patted dry
2 tablespoonssalted butter
cut into 2 pieces
½ cupfresh flat-leaf parsley
lightly packed, roughly chopped
2 tablespoonsfresh basil
roughly chopped
1serrano chili
stemmed and halved lengthwise, one half finely chopped, reserved separately
kosher salt
ground black pepper
¼ cupsour cream
or mexican crema
2 tablespoonsmayonnaise
2 tablespoonslime juice
plus lime wedges to serve
¼ teaspooncayenne pepper
1 ouncecotija cheese
finely grated
Instructions
Step 1
In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the corn in an even layer and cook without stirring for 1 minute, allowing the kernels to start to brown on the bottom. Cook, stirring occasionally, until more of the kernels are charred, 4 to 5 minutes.
Step 2
Add the butter and stir until melted. Stir in the parsley, basil, the intact half of the serrano and ½ teaspoon salt. Bring to a simmer and cook, uncovered and stirring occasionally, 5 to 6 minutes.
Step 3
Off heat, stir in the sour cream, mayonnaise, lime juice and cayenne. Remove and discard the chili half, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the cotija and chopped serrano. Serve with lime wedges.
Step 4
Tip: Don’t stir the corn for the first minute it’s in the skillet. Undisturbed cooking allows the kernels to begin to develop flavorful browning and caramelization.
