Creamy Chili-Lime Corn

1. 1

   Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt.

2. 2

   Set aside.

3. 3

   Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl.

4. 4

   Melt the butter in a large nonstick skillet over medium-high heat.

5. 5

   Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes.

6. 6

   Continue to cook, stirring, until warmed through, about 3 minutes.

7. 7

   Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt.

8. 8

   Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.