Chili and Lime Corn

1. 1

   1) Heat the oil in a large nonstick Saute pan.

2. 2

   Cook the garlic over low heat until golden.

3. 3

   Stir in the jalapeno and scallions and cook briefly.

4. 4

   Stir in the chili powder, salt, and cumin and cook for about 30 seconds, until the aroma intensifies.

5. 5

   2) Stir in the corn and zest.

6. 6

   Cover and cook until the corn is warmed through and no longer tastes raw.

7. 7

   Add 1 tablespoon water if the mixture looks too dry.

* Per serving · 4 servings · Values may vary.

No additional tips available.