Tonight we are having a tortilla crusted lime tilapia, to accompany this we are having jasmine rice and chipotle-lime corn. The corn will be a little spicy but is should pair wonderfully with the meal. Since we live in AZ and cannot get fresh fish will bought it from Costco prepared and frozen nevertheless it is still very good and a favorite of the household.
Chipotle-Lime Corn:
Things you'll need:
2 tsp olive oil
1 bunch scallions (thinly sliced)
1 small can of chipotle chile in adobo
3 1/2 cups corn (fresh or frozen)
1 tbsp water
1 1/2 tbsp lime juice
salt and pepper
Note: Ours turned out really spicy, so we actually had to add more corn to tone down the heat. Make sure that, when finished, the color on your corn is not as red as the corn in the picture. Also, you may want to consider not adding the entire can of chipotles. Just a little tip for anyone that may not be crazy about overly spicy foods.
Chipotle-Lime Corn:
Things you'll need:
2 tsp olive oil
1 bunch scallions (thinly sliced)
1 small can of chipotle chile in adobo
3 1/2 cups corn (fresh or frozen)
1 tbsp water
1 1/2 tbsp lime juice
salt and pepper
- In a large nonstick pan, heat the olive oil over medium heat.
- Add the scallions and cook until softened about 3 minutes.
- Add corn and water, cover and cook until corn is warm through, about 4 minutes.
- Uncover and cook until liquid is evaporated, 2 minutes.
- Stir in lime juice and season with salt and pepper to taste.
Note: Ours turned out really spicy, so we actually had to add more corn to tone down the heat. Make sure that, when finished, the color on your corn is not as red as the corn in the picture. Also, you may want to consider not adding the entire can of chipotles. Just a little tip for anyone that may not be crazy about overly spicy foods.
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