Creamed corn with lime. An easy recipe for creamy delicious corn with just a hint of heat and citrus.
Lime Creamed Corn
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This creamy corn has the comforting feeling of home brought to life with the citrusy zest from the lime and the subtle heat from the red pepper flakes. My lime creamed corn recipe is a fast, easy, and delicious go-to when you need a quick but scrumptious side dish. Pair it with a summer fun meal like BBQ chicken and green salad, or a warm up your insides comfort meal like steak and potatoes. It compliments all, and serve it to guests if you want to get compliments from all…
Let’s talk Corn-
For a large portion of my life, I grew up on a farm. I can remember picking ears of corn every year. Then helping my mom and sisters husk, boil, cut, and freeze said corn. We ate it year round and it always tasted like heaven.
I no longer live on a farm, or freeze my own corn each year. I do however still eat corn year round…
Corn is amazing! If you don’t like corn, you’re most likely eating canned corn; Which really isn’t amazing.
If you’re a corn lover like myself; try this zesty fun recipe, I guarantee you’ll love it. If you’re a canned corn eater; try this zesty fun recipe, I guarantee you’ll love it. Haha! As for those eating the canned corn; try this recipe, you will probably never go back!
To make our Corn-
As you can tell, I am obviously not a canned corn lover. I strongly suggest using frozen or fresh corn to create this dish.
*Quick tip for if you’re cutting the kernels off the actual ear of corn: Put them in a large bowl and swish your hand through them in a circular motion. Any remaining corn silk will stick to your fingers. Rinse your hand as you remove silks and it wont take long before you have silk free kernels for this delightful side dish!
Once our corn is ready to go, we will basically be throwing all the ingredients in a pot and letting it cook to perfection. The longer the corn cooks, the creamier it gets. However, the kernels become more and more mushy the longer it cooks. So, take that in to account, and then decide what texture you’re going for. Traditional creamed corn is a very creamy long cooked constitution. I prefer a shorter cook-time, but not so short that we step away from “creamed” corn all-together. The cook times I’ve listed in the recipe are for a length that (I think) is perfect for the corn. Try it my way, and then adjust as you see fit.
- 3-4 cups Corn Kernels
- Zest from 1 Lime
- Juice from 2 Limes
- 2 TBS butter
- 3/4 cup Whipping Cream
- Dash of Red Pepper Flakes
- 2 TBS finely chopped Chives
- Salt to taste
- Melt butter in a large frying pan over medium heat.
- Once butter is melted; add corn, and lime juice and season with salt.
- Cook until almost all the liquid has cooked down to half. Approximately 5 minutes.
- Stir in cream, red pepper flakes, and the lime zest and continue to for another 5 minutes.
- If needed, add salt to taste. Stir in the chives and enjoy!
- Rub your limes on the counter before cutting, to help them release more juices. Zest limes and set it aside for later, before you cut but after you rub.
Serve this amazing corn with your Thanksgiving Turkey!