Recipe courtesy of Michael Symon
Chile-Lime Creamed Corn with Garden Tomatoes
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 450 mg
This dish is a favorite of mine for festive occasions. Smoky charred corn combined with the heat of jalapeño and bright chile-lime seasoning offers a delightful contrast. The creaminess of crema and the freshness of garden tomatoes all come together flawlessly. Finished with crumbly Cotija and scallions, it's a vibrant dish that’s perfect for lively gatherings.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 211
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 450 mg
Ingredients
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only. Heat the grill to medium-high.
- Place a cast-iron pan or skillet over the direct-heat side of the grill. Drizzle in olive oil. Add the corn to the pan along with the chili-lime seasoning, lime zest, jalapeño, garlic and salt and pepper to taste. Cook, stirring, over high heat until the corn is slightly charred, 2 to 3 minutes.
- Add the crema, lime juice, cilantro and more salt and pepper to taste and cook just until it’s warmed through, 1 to 2 minutes. Remove from the heat. Place tomato slices onto a serving dish and season with flaky sea salt and a drizzle of olive oil. Pour the corn mixture over the top of the tomatoes. Garnish with the scallions and Cotija.
