Chipotle-Lime Corn

Ingredients

  • 2 tsp. extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 1 chipotle pepper in adobo, chopped (we used two chipotles since they were smaller)
  • 3 ½ cups corn, fresh or frozen (we used frozen corn)
  • 1 ½ Tbsp. lime juice
  • Coarse salt and ground pepper, to taste (we used kosher salt and freshly ground black pepper)

Directions

  1. In a large nonstick skillet, pour the oil in, turning the heat up to medium. Once the oil’s hot, toss in the scallions, stirring constantly for 3 minutes or until softened. At this point, add the chipotle to the skillet, cooking for an additional minute. Now add the corn and water to the skillet as well, covering the skillet with a lid. Cook until the corn is warmed through, which should take 4 minutes. Take the lid off and continue cooking until the liquid’s evaporated, 2 minutes*. Stir in the lime juice and season with salt and pepper, serve immediately.

*When we took the lid off, the water had all but evaporated so we didn’t even have to wait 2 minutes before moving on.

DSC_0486

Recipe source unknown.

Take care everybody !

One thought on “Chipotle-Lime Corn

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s