CREAMY CHILI-LIME CORN
This irresistible side is inspired by Mexican esquites-the popular street food of roasted corn tossed with lime, chiles and cheese. We seasoned the corn with chili powder and garlic, and then tossed with yogurt in place of Mexican crema.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the cilantro, yogurt, lime zest and juice, 1 teaspoon water and 1/2 teaspoon salt. Set aside.
- Pat the corn dry with paper towels and toss with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the corn and cook undisturbed until it starts to brown slightly in some spots, about 2 minutes. Continue to cook, stirring, until warmed through, about 3 minutes.
- Remove the skillet from the heat and stir in the lime-yogurt mixture, 3 tablespoons of the Parmesan and 1/2 teaspoon salt. Transfer to a serving dish and top with cilantro, the remaining 1 tablespoon Parmesan and a sprinkle of chili powder.
Nutrition Facts : Calories 200 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 550 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 8 grams, Sugar 6 grams
CHILE LIME POPCORN
Provided by Marcela Valladolid
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
- Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
- Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
- Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup
POPCORN WITH LIME AND CHILI
Make and share this Popcorn With Lime and Chili recipe from Food.com.
Provided by susie cooks
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a large, heavy pan until it is very hot.
- Add the popcorn and cover with lid.
- Reduce the heat.
- Shake the pan occasionally so all the corn will cook and it will not brown.
- When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
- Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
- Transfer to a bowl. Add lime juice just before serving.
Nutrition Facts : Calories 68.9, Fat 7, SaturatedFat 0.9, Sodium 13.5, Carbohydrate 2.3, Fiber 0.5, Sugar 0.4, Protein 0.2
CORN ON THE COB WITH CHILI AND LIME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste
ROASTED CAULIFLOWER POPCORN WITH CHILE-LIME SEASONING
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
- Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.
CHILE LIME POPCORN
Provided by James Briscione
Time 5m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
- Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.
CHILI LIME POPCORN
This easy twist on popcorn is all about big, bold flavors. Toss popped kernels with McCormick® Pure Lime Extract, Ginger, Turmeric and the heat of chipotle for a kick that can't be beat.Recipe created by two-time "Chopped" champ, Chef James Briscione. He brings creativity to the table with bold flavors and spices in his new Food Network cooking show, "Man Crafted."
Provided by McCormick
Categories Appetizers,
Yield 2
Number Of Ingredients 8
Steps:
- Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
- Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with sea salt, if needed.
CHILI LIME CORN ON THE COB
Steps:
- In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
- Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
- Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.
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