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
CREAMY LIME CHILLER
This frosty refresher from field editor Maria Regakis of Somerville, Massachusetts hits the spot. Neither too sweet nor too tart, this pretty pick-me-up will perk up any special occasion.
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately.
Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 99mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CREAMY LIME CHILLER
This frosty refresher from field editor Maria Regakis of Somerville, Massachusetts hits the spot. Neither too sweet nor too tart, this pretty pick-me-up will perk up any special occasion.
Provided by Allrecipes Member
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses and serve immediately.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 52.5 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 84.1 mg, Sugar 47.1 g
CREAMY LIME CHILLER
This frosty refresher from field editor Maria Regakis of Somerville, Massachusetts hits the spot. Neither too sweet nor too tart, this pretty pick-me-up will perk up any special occasion.
Provided by Allrecipes Member
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses and serve immediately.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 52.5 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 84.1 mg, Sugar 47.1 g
CRUNCHY KEY LIME PIE BITES ON ICE CREAM
Imagine Key lime pie bars, but with opposite proportions of salty graham cracker crust and tangy lime custard. Serve this dessert on your favorite ice cream.
Provided by Mason Hereford
Yield Serves 2 to 8
Number Of Ingredients 9
Steps:
- To make the Key lime pie bites: Get your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, butter, sugar, and kosher salt and mix it with your hands until it's all like wet sand.
- Line a loaf pan with parchment paper so the paper hangs over the sides by an inch or two. Put the graham sand in there and give it a firm press onto the bottom so you have an even packed layer that's a smidge more than an inch. Bake, rotating the pan once, until the edges start to darken a shade but the center isn't quite done, 12 to 15 minutes.
- While you're waiting, whisk together the condensed milk, Key lime juice, and egg yolks so they're well mixed. When the crust is done, pour on the lime mixture, give the pan a couple of taps on the counter so the lime stuff settles evenly, then bake again until the lime mixture is just barely set in the center, 10 to 12 minutes.
- Let this bad boy come to room temperature, then pop it in the fridge until it's cold and it's good to go. It keeps, covered, in the fridge for a week or the freezer for two.
- To serve: Run a knife along the edges of the pan, then use the parchment paper to lift out and cut the bars into roughly 1-inch crunchy Key lime pie babies. Scoop the ice cream into bowls (or just leave in the carton), top with the Key lime pie bites, and garnish with a pinch of flaky salt. Eat.
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