Cilantro Lime Corn
Love side dishes with attitude? Then freeze a batch of this corn. This recipe is designed for year-round cooking but if you have access for fresh sweet corn, you can boil it and then cut it off the cob and use in the recipe in place of frozen corn! This recipe is terrific with a number of recipes from Seriously Good Freezer Meals; we serve this as a side with (or even on top of) Perfect Pork Carnitas Tacos (page 203) or Great Northern Enchiladas (page 274). Makes 6 servings.
Ingredients
1 lb (500 g) frozen sweet corn
1/2 cup (125 mL) minced red onion (optional)
1/4 cup (60 mL) chopped fresh cilantro
1 tsp (5 mL) grated lime zest
Juice of 2 limes (about 1/4 cup/60 mL)
1/2 tsp (2 mL) honey
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
As seen in
Instructions
In a medium bowl, combine corn, red onion, if using, cilantro, lime zest, lime juice, honey, salt and pepper.
Tip
Make It Now: Let ingredients stand at room temperature for 30 minutes or until corn has thawed and flavors meld together. Transfer to the refrigerator until ready to serve, for up to 12 hours. Serve cold.
Make It a Freezer Meal: Pour corn mixture into a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
Thaw and Serve: Remove from freezer and place bag on the counter at room temperature. Let stand for 30 minutes or until corn is thawed and flavors meld together. Place in refrigerator until ready to serve, for up to 12 hours. Serve cold.
