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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Skillet Corn with Chili & Lime
charred
side
vegetarian
cast-iron
Kernels cut from the cob and left alone in a hot dry pan until they pop and scorch, then dressed with butter, chili and lime.
Cook Mode
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RECIPE
Skillet Corn with Chili & Lime
Kernels cut from the cob and left alone in a hot dry pan until they pop and scorch, then dressed with butter, chili and lime.
Prep15 mins
Cook12 mins
Total27 mins
Servings6
charred
side
vegetarian
cast-iron
Ingredients
- 6 ears corn, kernels cut off
- 3 tbsp butter
- 1 tsp chili powder
- 2 limes
- 1/2 cup cotija, crumbled
- 1/4 cup cilantro, chopped
- 1 tsp kosher salt
Preparation
1
Heat the dry skillet over high 5 minutes.
2
Add the kernels in one layer and leave them completely alone for 3 minutes. They will pop and jump; that is the sound of them charring.
3
Stir once and leave 3 minutes more, until well spotted with black.
4
Drop the heat, add the butter and chili powder, and toss 1 minute.
5
Off the heat, add the juice of both limes, the cotija and the cilantro. Adding the lime while the pan is on the flame boils the acid off.
Servings and Nutrition
Number of Servings in Skillet Corn with Chili & Lime6
Nutrition for 1 serving (3/4 cup)
230Calories (kcal)
7Protein (g)
26Carbs (g)
12Fat (g)
Protein 7.0g12%
Carbs 26.0g43%
Fat 12.0g45%