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Chile Lime Street Corn

Chile Lime Street Corn

Chile Lime Street Corn is a robust, spicy, tangy corn dish that can either be a side dish or a soup – a family favorite

Chile Lime Street Corn turned out to be particularly tangy and tasty, full of flavor. When I started this recipe, it was going to be a soup, but it was so good before I added more chicken broth I just left it as a side dish. I would also make this as a soup by adding more chicken broth and it would also be very good. It’s definitely not low calorie. The lime and sour cream add a lot here.

If you want to make this into a soup, just set aside 2 cups of the seared corn, add 2 more cans of chicken broth, puree the mixture after adding all ingredients, then stir the corn kernels back in.

This is an exceptionally tasty recipe, so it’s worth the work. I’ll be making this again when I have company over.

Chile Lime Street Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
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.

 

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