Sometimes it's challenging to find a side dish to go with your mail meal. If and when that happens to you, just look at the other flavors of your meal and think of something that will go. I was doing fish with mango salsa and brown rice with lime zest, lime juice, and green onions when I thought that maybe corn, cooked in the style of a Mexican street corn, might taste good. This 5 minute side dish was spot on in so many ways. It totally went with the rest of the meal and gave me a new recipe to add to my collection. This is definitely one I will be making again. Here's how I did it:
Pepper-Jack and Lime Corn:
1 tbsp butter
2 cups fresh or frozen corn
2 organic green onions, chopped
zest and juice of 1 organic lime
1/4 cup organic pepper jack cheese, shredded
salt & pepper to taste
Directions: In a medium skillet over medium-high heat, add the butter and the corn. Cook for about 5 minutes until the corn is golden brown, almost like a roasted look. Add the green onions and the lime zest and stir. Turn off the heat and the add the pepper jack cheese. Stir to combine. Squeeze the lime juice over the corn. Season with salt & pepper to taste. Serve immediately.
Tip: That squeeze of fresh lime at the end is what makes this dish. Having said that, it can go from delicious to super tart pretty quickly. The lime I used was not very juicy, so it took the whole lime. If your lime is super juicy, use only half. Oh, and make sure you cook this in a skillet, not a saucepan. You want to give the corn a "roasted" look and flavor. You can't get that in a saucepan.