Chile Lime Street Corn
Author: Anita
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Ingredients
  • ¼ cup olive oil
  • 6 cups fresh corn kernels, cut from 6-8 shucked cobs (save the stripped cobs)
  • 1 cup chopped onion
  • ½ tsp dark chili powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 large garlic cloves
  • ¼ cup diced green chiles
  • 2 14.5 oz cans chicken broth
  • ½ cup sour cream
  • ½ cup Cotija cheese or Feta cheese
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • chopped cilantro for garnish
Instructions
  1. Heat oil in a large nonstick pot until shimmering, Add corn kernels, chopped onion, chili powder, salt and pepper. Cook over medium high heat, stirring often, until onions are soft and corn is partially charred, about 15 minutes.
  2. Add garlic and cook about a minute or until soft. Put the stripped cobs into the pot and stir the broth in, scraping the browned bits from the bottom of the pot. Bring to a boil, cover, and simmer for 20 minutes. The broth will cook down some.
  3. Remove the cobs and set aside. When cool, if desired, scrape the cobs with a knife and you'll get more meat from the corn kernels; add this to the pot and discard the cobs.
  4. Add the sour cream, green chile and Cotija cheese into the pot. Stir in the lime juice and lime zest. Blend well and serve topped with more chili powder and Cotija cheese.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/vegetables/chile-lime-street-corn/