Chili Lime Corn
A simple corn side dish that is sweet & salty, creamy & crunchy, smoky & spicy, brought together by a little lime zing, inspired by Bobby Flay.
Recipe type: Side Dish, Veggie
Serves: 4
  • 4-5 ears corn (depending on the size), shucked
  • 1 Tablespoon butter and/or olive oil
  • juice of 1 lime
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 1 teaspoon chili powder (or more, if desired)
  • 1 teaspoon ground cumin
  • ½ cup crumbled feta or cotija cheese
  1. If your corn is uncooked, place over a medium-high grill for 8-12 minutes, or until slightly charred. You can also use leftover cooked corn, or just boil it, but the corn charred on the grill give it some more smoky flavor.
  2. Cut the kernels from the corn and place in a bowl.
  3. Add the remaining ingredients, except the feta, and toss to combine well.
  4. Add the feta and toss gently.
  5. Place in a ceramic or glass baking dish or individual ramekins.
  6. Heat the corn through to slightly melt the cheese over the grill or in the oven (this can be done either way, or at any temperature, based on what else you are cooking).
You can prepare this dish in advance and store in the refrigerator, just heating in the oven or grill before serving to heat it through.
Recipe by Cupcakes & Kale Chips at