Chipotle Creamed Corn

ms_bold's Note:

This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 4

• 2 tablespoons sour cream
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 1 1/2-2 teaspoons chipotle chiles in adobo, pureed
• 1 tablespoon vegetable oil
• 1/2 cup red onion (diced into 1/4 inch dice)
• 1 cup zucchini (diced into 1/4 inch dice)
• 2 cups corn kernels, fresh-cut is best
• salt
• 1 tablespoon fresh chives (1 inch pieces)

Directions:

1. Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
2. Set aside.
3. In a large saute pan over medium-high heat, heat oil.
4. Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
5. Add Chipotle Cream and cook until just thickened and coating corn.
6. Season liberally with salt to taste.
7. Garnish with chives.

Reviews

[Vicki in AZ]

We really enjoyed this plus it is so easy! I cooked mine longer than the picture, so it didn't have as much liquid.

[Renee Ferraz]

Wow! Wow! Wow! This was fantastic. My daughter says that it was a bit warm, but she could not stop eating it. Followed directions as stated but did not use chives only because I didn't have any. Thank you for a wonderful recipe. Renee

[Chef*Lee]

This is great!! I didn't have the zucchini and I didn't want to go to the store so I left it out. I know it will be fabulous in this dish though because I love calabasitas!!! To save time, I just eyeballed and stirred everything into 1 can of drained corn and 1 can of creamed corn mixed together. I used 1 large pureed chipotle pepper. Loved this, thanks!