As I see my summer about to end, I am reminded about how lucky I have been to spend so much time in my kitchen over the past couple months.  I have had the chance to learn (through trial and error) more about my photography and my cooking.  I am beginning to rely less on looking up five to ten recipes (which is how I usually gather ideas) and more on walking into the kitchen with an idea and a pantry full of ingredients.  This is truly an awesome way to cook.

This corn dish is a product of that knowledge.  I really enjoy the traditional “cream corn” but I didn’t have heavy cream and I wasn’t really looking for a tradition type dish.  I cheated with sour cream.

The dish has a bit of tang from the lime, a bit of heat from the red pepper, and then a nice creamy texture from sour cream that is stirred into the final product.  I served this as a side but I may go back and toss black beans into the mix to make a whole meal.

I hate to say this but sometimes the taste of cheating is good 🙂

Cilantro Lime Corn

Prep Time 5 mins Cook Time 15 mins Serves 2


  • 2 cup corn kernels
  • 2 tablespoon jalapenos
  • 1 tablespoon organic cultured butter
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1 clove garlic
  • pinch red pepper flakes
  • 1/4 cup cilantro
  • 1 tablespoon sour cream


  1. Over medium heat, melt butter and add in jalapenos and garlic. Saute for one minute and add in corn kernels. Stirring occasionally, continue to cook corn for 7-8 minutes until the kernels begin to cook through. Pour in lime juice, lime zest, red pepper, and cilantro- continue to cook for another 4-5 minutes until corn is cooked through.
  2. Pull corn off heat and stir in sour cream, taste, and adjust for your taste with salt and pepper. To serve, sprinkle fresh cilantro on top.


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