Chili and Lime Sweet Corn
 

Chili and Lime Sweet Corn

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Crunchy and sweet, this spicy corn salad is a refreshing side dish to any meal.  

SERVING SIZE

serves 4-6

INGREDIENTS

6 ears of corn, husked

3 tablespoons butter, melted

1 ½ tablespoons lime juice

½ teaspoon chili powder, plus more for garnish

2 tablespoons cilantro, chopped, plus more for garnish

½ cup Queso fresco, crumbled

½ teaspoon salt

 

INSTRUCTIONS

Fill a large pot with water 2/3 of the way full and bring to a boil. Add the corn and boil for 3 minutes. Remove and let it cool until they’re cool enough to handle. Cut the kernels off the cob into a large bowl. Set aside.

In a small bowl, whisk together the butter, lime juice, chili powder and cilantro.

Pour the chili lime mixture over the corn and toss to coat.

Add the crumbled Queso fresco and salt and toss until combined.  

Sprinkle with a pinch of chili powder and a little more Queso fresco and a sprig of cilantro.

  PRINT VERSION

vegetable plate

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