Creamy Parmesan Lime Corn with Shishito Peppers

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Corn is an essential part of a Thanksgiving menu and this easy recipe for Creamy Parmesan Lime Corn with Shishito Peppers is sure to be a hit with your friends and family.

Making this Creamy Parmesan Lime Corn with Shishito Peppers has been on my mind since Charles and I tried it at GT Prime. We celebrated Charles’s birthday at GT Prime, one of Chicago’s top steakhouses in March, and this corn side dish was the best thing that we tasted. I instantly knew that I wanted to recreate it for my annual series of Thanksgiving recipes.

This recipe brings together fresh corn in a creamy and citrusy Parmesan lime sauce and blistered shishito peppers. I love the slight spice and smokiness from the paprika dusted shishito peppers.

There are a few steps to preparing this Thanksgiving side dish, but they are all very easy. If you want to save yourself a step you could start by using frozen corn.

First I steamed the corn, and then I quickly put it on a hot buttered grill pan just to give the corn some grill marks. Then I sliced the corn off the cob. Next you want to blister the shishito peppers in a lightly greased pan.

The last step is to prepare the parmesan lime sauce and add the corn. The Parmesan Lime sauce comes together quickly and easily and is so delicious that you might find yourself sneaking a couple spoonfuls.

Pour the corn into a dish and pile the shishito peppers on top. The final touch is a dusting of paprika. You can add a little extra if you want to spice up this side dish.

You can make this and serve it right away, or you can keep it in the oven for up to 30 minutes to keep it hot.

You could even transform this side dish into a dip! Double the sauce, and chop the shishitos and serve with tortilla chips!

How to make Creamy Parmesan Lime Corn with Shishito Peppers:

Creamy Parmesan Lime Corn with Shishito Peppers

Yield: 6 servings

Active Time: 30 minutes

Total Time: 30 minutes

This recipe brings together fresh corn in a creamy and citrusy Parmesan lime sauce and blistered shishito peppers. I love the slight spice and smokiness from the paprika dusted shishito peppers.

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Ingredients

• 4 ears of Corn
• 10-12 Shishito Peppers
• 1 1/2 tablespoon Butter
• 1 tablespoon Flour
• 1/2 cup Fat Free Half and Half
• 1/4 cup Fresh Lime Juice
• 1/3 cup grated Parmesan
• 1/4 teaspoon Salt
• a dash of Black Pepper
• a dash of Paprika

Instructions

First you want to cook the corn. I simply cooked the corn in boiling water until it was tender. You could opt to grill it instead. After steaming the corn I did quickly grill the corn on a grill pan to give it some grill marks - I just melted a touch of butter on the grill pan added the corn, and dusted it with salt. I let it cook for about 5 minutes, rotating it a couple times so that there were grill marks all around the corn.

Let the corn cool and then use a sharp knife to slice it off the cob. Set the corn aside.

Now prepare the parmesan lime sauce. Melt 1 tablespoon butter in a saucepan over medium heat. Once melted whisk in the flour. Continue whisking for one minute letting the flour cook a bit. Then whisk in the half and half.

Bring to a slow and steady bubble and whisk constantly for one minute while the mixture thickens. Then whisk in the parmesan and lime juice. Season with salt and pepper.

Add the corn to the sauce and keep warm over low heat.

Next you want to blister the shishito peppers. Melt a small thin slab of butter on a skillet over medium high heat. Add the peppers and sprinkle with salt. Keep the peppers on the heat, rotating them as necessary so that they become blistered. This will take about 5 minutes.

Lastly, arrange the peppers on top of the corn. You can serve right away or keep warm in the oven.

Did you make this recipe?

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