Creamed Corn With Chipotle Chilies
This delicious corn recipe is a perfect combination of sweet, smoky, and creamy flavors. With the sweetness of fresh corn, a hint of heat from chipotle chilies, and the richness of heavy cream, this dish is sure to be a hit at your table. The corn is cooked until tender yet still retains a bit of crunch, creating a delightful texture that complements the flavorful sauce. Try this recipe for a tasty side dish that will elevate any meal.
— Constant Cookbook
Ingredients
- 6 ears of fresh sweet corn, husks and silk removed
- 2 Tbs. unsalted butter
- 1/2 white onion, finely diced
- 2 chipotle chilies in adobo sauce, seeded and minced, plus 1 tsp. adobo sauce
- 1 tsp. dried Mexican oregano
- 1/2 tsp. sugar
- 1/2 cup water
- Sea salt, to taste
- Freshly ground pepper, to taste
- 3/4 cup heavy cream
Instructions
- Using a large, sharp knife, carefully cut the ears of corn in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob. Transfer the kernels to a bowl. Using the dull edge of the knife, carefully scrape the wet pulp from the corn cobs into the bowl.
- In a large saut&#233; pan over medium heat, melt the butter. Add the onion and saut&#233; until soft and translucent, 5 to 6 minutes. Add the chipotle chilies, adobo sauce, corn kernels with pulp, oregano and sugar. Pour in the water and add a generous pinch <i>each</i> of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until the corn is tender but still has a bit of crunch, 10 minutes. Uncover and cook until the water has evaporated, 2 to 3 minutes.
- Add the cream to the pan, raise the heat to medium-low and cook until the liquid is thick enough to coat the back of a spoon, 2 to 3 minutes. Taste and adjust the seasonings. Transfer the corn to a warmed serving bowl and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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