1/1 Photo of Spicy "Creamed" Corn (Dairy-Free)
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.
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Units: US | Metric
- 10 -12 ears fresh corn, husked
- 3/4 cup chicken broth or 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)
- ground black pepper
- 1Carefully 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.
- 2In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
- 3In 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.
- 4Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
- 5Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
- 6Stir 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.
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Nutritional Facts for Spicy "Creamed" Corn (Dairy-Free)
Serving Size: 1 (207 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 182.3
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 116.7 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 4.4 g
- Sugars 5.7 g
- Protein 5.6 g