Spicy "Creamed" Corn (Dairy-Free)

Submitted by duonyte

"Chef Sara Moulton was inspired by a corn soup thickened with pureed corn. From the local newspaper. This is also vegetarian if you use vegetable broth or water."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 10 -12 ears fresh corn, husked
• 3⁄4 3/4 cup vegetable broth or 3/4 cup water, divided
• 2 tablespoons grapeseed oil or 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 serrano chili, minced (about 1 tbl)
• 1 -2 tablespoon fresh lime juice or 1 -2 tablespoon lemon juice, to taste
• 1 tablespoon shredded fresh basil (or other herbs) or 1 tablespoon chopped fresh cilantro (or other herbs)
• salt
• ground black pepper

directions

1. Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
2. In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
3. In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
4. Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
5. Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
6. Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.

Reviews

[onerightdimple]

Delicious! For this recipe I didn't include the lime initially, but then tried it with it after. I think i prefer it without the lime. I used oregano for the herb, and used water instead of the both, it turned out great. I like how the chili is adds a nice kick to the dish. <br/><br/>Give it a try!

 

[Debbwl]

We loved the southwest flavors of this creamed corn! We also loved how low fat and healthy it is. I did cut the recipe in half and had plenty for 4, but next time will either used the mini chopped for half recipe or puree a little bit more than 1/2 cup. Did use the cilantro option over basil to stay with the southwest flavor of the lime juice (we loved also wonderful accent) and chili. A perfect summer side that we will enjoy again thanks for the post.