Spicy Creamed Corn (Dairy-Free)

• 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

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.

corn, vegetable broth, grapeseed oil, yellow onion, serrano chili, lime juice, fresh basil, salt, ground black pepper

Taken from www.food.com/recipe/spicy-quot-creamed-quot-corn-dairy-free-485793 (may not work)