Creamed Corn with Chili and Lime

Ingredients:

• 1/2 cup chopped cilantro leaves, plus extra for serving
• 1/3 cup Greek yogurt 2%
• Juice and zest of half a lime
• 45g frozen corn, thawed (about 3.5 cups)
• 1 tsp chili powder + extra for filing
• 1 small clove of garlic, finely grated
• 2 tbsp (30 g) butter
• 4 tbsp. l. grated parmesan

Preparation:

1. Combine cilantro, yogurt, lime zest and juice, 1 teaspoon water and 0.5 teaspoon salt.
2. Pat the corn dry with paper towels and combine with the chili powder and garlic in a medium bowl. Melt the butter in a large nonstick skillet over medium-high heat. Once the butter stops foaming, add the corn and cook, without stirring, until lightly browned in spots, about 2 minutes. Continue cooking, stirring, for about 3 minutes.
3. Remove the pan from the heat and stir in the yogurt mixture, 3 tablespoons of Parmesan, and 1/2 teaspoon of salt. Transfer to a serving dish and sprinkle with cilantro, the remaining 1 tablespoon of Parmesan, and a little chili powder.