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Chipotle-Lime Corn


The flavors of chipotle chiles and lime juice make this a tangy, spicy side dish.

  • Servings: 4

Photography: Hector Sanchez

Source: Everyday Food, May 2012


  • 2 teaspoons extra-virgin olive oil
  • 1 bunch scallions, thinly sliced
  • 1 chipotle chile in adobo, chopped
  • 3 1/2 cups corn (fresh or frozen)
  • 1 1/2 tablespoons lime juice
  • Coarse salt and ground pepper


  1. In a large nonstick skillet, heat olive oil over medium. Add scallions and cook until softened, 3 minutes. Add chile and cook 1 minute. Add corn and water, cover, and cook until corn is warmed through, about 4 minutes. Uncover and cook until liquid is evaporated, 2 minutes. Stir in lime juice and season with salt and pepper.

Cook's Notes

Chipotle chiles in adobo add spark to salad dressing or can be mixed with honey to glaze chicken.

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