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Salads - Soups - Sidedishes
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None
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4
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Ingredients |
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2 tsp EVOO
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1 bunch scallions, thinly sliced
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1 chipotle chile in adobo, chopped
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3 1/2 cups corn (fresh or frozen)
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1 Tbsp water
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1 1/2 Tbsp lime juice
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salt and pepper to taste
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Instructions |
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In a large nonstick skillet, heat 2 tsp EVOO over medium heat. Add scallions, and cook until softened, about 3 minutes.
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Add chipotle chili, and cook 1 minute. Add corn and 1 Tsbp water, cover and cook until corn is warmed through, about 4 minutes.
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Uncover and cook until liquid is evaporated, about 2 minutes. Stir in lime juice and season with salt and pepper.
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Originally Submitted
1/25/2013
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0 Out of 5 from
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You can add this Chipotle-Lime Corn recipe to your own private DesktopCookbook.
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