Lime and Chili Corn Cream

Name: Lime and Chili Corn Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 cup diced onion; 3 cups corn kernels (fresh or frozen); 1 teaspoon chili powder (or to taste); 2 cups heavy cream; 1 tablespoon lime juice (freshly squeezed); 1 teaspoon lime zest; to taste salt and pepper

30 min 4 servings Easy

All Recipes

A creamy and flavourful corn dish with a zesty lime twist and a hint of chili spice.

Prep

10 min

Cook

20 min

Total

30 min

Servings

Difficulty

Easy

Lime and Chili Corn Cream is a delightful side dish that combines the natural sweetness of corn with the tanginess of lime and the subtle heat of chili. This creamy concoction is perfect for adding a burst of flavour to any meal, whether it's a summer barbecue or a cosy winter dinner. The origins of this dish can be traced back to the fusion of traditional corn-based recipes with modern culinary twists. By balancing the rich creaminess with a citrusy zest, this dish offers a refreshing take on a classic favourite.

Instructions

Sauté the onions

Heat the olive oil in a medium-sized saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Pro tip: Don't let the onions brown; keep them soft and translucent.

Cook the corn

Add the corn kernels to the saucepan and cook for another 5 minutes, stirring occasionally, until the corn is tender.

Pro tip: Use fresh corn for best results, but frozen corn can also be used when out of season.

Add spices

Stir in the chili powder, ensuring the corn is evenly coated with the spices.

Pro tip: Adjust the amount of chili powder based on your heat preference.

Pour in the cream

Reduce the heat to low, then slowly pour in the heavy cream, stirring constantly. Allow the mixture to simmer for 5-7 minutes.

Pro tip: Do not let the cream boil; keep it at a gentle simmer.

Blend the mixture

Use an immersion blender to puree the corn mixture until smooth and creamy. Alternatively, carefully transfer to a blender.

Pro tip: For a chunkier texture, blend only half of the mixture.

Add lime and season

Stir in the lime juice and zest. Season with salt and pepper to taste. Serve warm.

Pro tip: Garnish with additional lime zest or chopped cilantro for a fresh touch.

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Tips & Tricks

Use fresh or frozen corn for best flavour.
Adjust the chili powder to your spice preference.
Fresh lime juice is preferred for a vibrant taste.
Blend until smooth for a creamy texture.

Frequently Asked Questions

Can I use canned corn?

Yes, canned corn can be used, but fresh or frozen corn is recommended for better flavour.

How spicy is this dish?

The spice level is mild, but you can adjust the chili powder to your preference.

How long does it keep?

The corn cream can be stored in the fridge for up to 3 days.

Can I make this dish ahead?

Yes, prepare it a day in advance and reheat gently before serving.

What can I serve with this?

It's a great side for grilled meats, fish, or as a topping for tacos.

Serving Suggestions

Serve this Lime and Chili Corn Cream as a side to grilled meats or fish for a complete meal. It pairs beautifully with barbecue dishes and can also be a unique topping for tacos. To store, keep the corn cream in an airtight container in the refrigerator for up to three days. Reheat gently over low heat, stirring occasionally, to maintain its creamy consistency.