Lime

If you'd like to make the jalapeño-lime butter one day ahead, use a broiler or gas burner to char the chiles and save the grill prep for the corn.

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min

This dessert is a trompe l'oeil, resembling the peel, rind, and flesh of a cantaloupe.

This silky-smooth dessert has only two grams of fat per serving. Just be sure to mix the ingredients according to the recipe instructions and not to overbake the custard, or it will lose its luxurious texture.

This dressing can also be used as a refreshing condiment for spicy curries.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.

Offer your favorite corn bread along with the kebabs and salads.

Chewy crusts are filled with a sweet-tart lime curd and topped with sliced mangoes.

Lime and grapefruit juices enhance the creamy white-chocolate filling in this treat.

This recipe was created to accompany Crisp Scallops with Horseradish Lime Sauce . Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. From northeastern Thailand, som tai is a salad Thais and farangs-the Thai name for foreigners-have come to love. It is traditionally made with grated green (unripe) papaya that is pounded slightly to soften the fibers before being tossed with lime juice, dried shrimp, and chilies. As the availability of green papaya in the United States is limited, we used cucumber and carrot. We also left out the dried shrimp in order to create a more delicate but still delicious dish.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.