In this version of a Tex-Mex-inspired corn dish, the kernels are cut off the cob, but you can use the same flavorings over corn still in the husk.
Yield: 4 servings
Difficulty Rating: Easy
Nutritional Highlights: Corn is loaded with phytonutrients for maintaining eye health and reducing risk of age-related macular degeneration. Cooking releases even more of these antioxidant properties.
*Gluten-free note: Chili powder may contain MSG or wheat. McCormick brand chili powder is gluten free, according to the manufacturer.
Tips & Notes
Cut corn kernels off fresh cobs safely! Cut the cob in half crosswise and stand it on its flat, cut end. Use a sharp chef’s knife and cut kernels off the ear, one side at a time.
Instructions
Microwave the corn for 3 minutes per ear until kernels are soft, turning as they cook. Cut the kernels from the ear being careful not to cut into the cob.
Pour the oil into a large nonstick pan. The oil should film the bottom and sides. Warm pan over medium heat. Add the corn kernels, shallot, garlic, cumin and chili powder, and sauté until the corn begins to absorb the flavors and the garlic and shallot are soft, about 4 minutes.
Stir in the milk and cheese and simmer, uncovered, until the liquid thickens, about 4 minutes. Mix in the lime zest and chives and season with salt and pepper. Transfer to a serving bowl and serve.
Follow these simple tips and tricks to know how many ears to use, how to easily cook corn on the cob in the microwave and helpful advice for cutting those kernels off the cob. Read More
You can put amazing flavors on corn. Here are a couple of ways to butter up sweet corn – or other summer veggies – beyond the basics. Read our recipes for lemon-parsley butter and hot chili butter. Read More
