Spicy "Creamed" Corn (Dairy-Free)

Total Time
15 mins
15 mins

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.

Skip to Next Recipe




  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.